This week I decided I wanted to try my hand at truffles again. Specifically banana truffles. Specifically banana truffles, because I bought banana extract a month ago, and had yet to use it in anything.
The justification for my impulsive purchase ended up wonderful, though it was some trial-and-error to get them looking halfway decent. The first batch I mis-read the instructions, and thought you were supposed to let the ganache set completely prior to scooping and rolling the balls – an error that became apparent quite quickly. Not just that, but I’m used to rolling dough in-between my palms, which led to a frustrating, though delicious, mess all over my hands.
The second batch I kept a closer eye on while it was setting, and spooned round-ish lumps into a bowl of cocoa powder. Once coated, I spun it in the bowl try to get it slightly spherical (though many places online suggested against perfectly round truffles, as they’re supposed to look similar to the truffles found in the wild), and let them chill in the fridge.
Future truffles will be left to rest on the cooling rack to try and keep them from developing feet, but other than that, they came out nicely. Originally I’d intended on brushing gold dust over the cop for a splash of color, but when I went to JoAnne’s, I couldn’t help but get the stars for two reasons: one, my wife loves stars, and two, we are both fans of the Lords of Waterdeep board game, in which her favorite faction is the Silver Stars.
Once completed and cooled, they were quite good – a slight crunch, followed by a decadent, creamy center.