Oops. I forgot to have anybody take a picture of Jake and me at the brunch party.
And Jake was looking super hip and I was wearing tights with hearts on them. And we forgot to get a picture of Jake’s charcuterie tray with garlic sausage and proscuitto and McClure’s pickles.
And I forgot to take pictures of these mid-party. They were on the table, on my favorite pink cake stand, behind the daffodils.*
These were pretty popular though. The centers are fluffy and light. I think you guys will totally like these.
Recipe for truffle filling adapted from Alton Brown
truffle middles –
- 8 oz. milk chocolate, chopped
- 8 oz. heavy cream
- white chocolate (+ food coloring) or dark chocolate (8ish+ ounces), melted
ALSO: lollipop sticks
- Make the filling. Place the chopped milk chocolate in the bowl of a stand mixer or in a heat-proof bowl. Meanwhile, heat the heavy cream on the stove over medium heat until it just begins to simmer. Pour the cream over the chopped chocolate and let stand for 2 minutes. Whisk until smooth.
- Allow the mixture to come to room temperature (about an hour). Once at room temperature, beat using your stand mixer or a hand mixer until light and fluffy (3-5 minutes). Place in the fridge until firm (an hour or two or over night).
- Form the truffles. Line a baking sheet with foil and using a small cookie scoop or a teaspoon and roll the chilled and whipped ganache into balls. Place on the prepared baking sheet and insert a lollipop stick. Continue with all of the fluffy ganache. Place in the freezer for about an hour.
- Dip the truffle pops. Melt white chocolate or dark chocolate in a double boiler. If tinting the chocolate add some food coloring and stir it in. Dunk the truffle pops into the melted chocolate and place back on the baking sheet and scatter with sprinkles. Place in the freezer until time to serve. If the melted chocolate firms up pop it back on the double boiler and heat until super melty and fabulous.