Truffles

This Christmas’ truffles, from me. Aisa made hers differently, she’ll post about them soon. Part of our homemade goodies box for gift-giving. But these would also work great as topping for a cake. There’s an awesome Swiss cake from Nick Malgieri that’s on my to-bake list, where he pipes out ganache strips on top of a chocolate cake baked in a loaf form; there’s a dusting of cocoa powder that goes on top, and the effect is just stunning.

Basically mine are ganache, with a rum-raisin (raisins soaked in rum) filling. Dipped in coating chocolate — I used Mercken’s from SugarCraft — the tempering isn’t perfect so as you can see the surface isn’t as smooth as it should be, but good enough. Then piped with white baking chocolate. I was going to do a purple chocolate to match the rum-raisin filling, but got lazy about mixing up colors to get just the right shade. Oh, and my favorite way for piping chocolate is to make wax paper cones, little ones, just big enough for my hand to hold like I’m holding a syringe.

The one with the “Y” was Yena’s, which quickly went into her mouth and down to her tummy, immediately after this shot was taken. So I made more. (The hole at the end of the piping cone used for these was bigger.)