Cranberry Chocolate Truffles
Mixture never got smooth. .......
Made double batch for Banquet Charity Event.
How do you store? Do you individually wrap for service?
Never firmed up
2 Stars for not being able to form truffles due to soft consistency (but tastes delicious!). I used the "batter" to make the Outrageous Chocolate Cranberry Fudge Cake found on this website: 2 cups truffle mixture, 2 eggs, 2/3 cup flour, 1/2 tsp baking soda, bake as directed in recipe. Tasted like fudgy brownies and didn't have to "waste" the mixture!
A few tips
I make them is in a square dish, lined with wax paper, and chilled in the fridge. Sprinkle powdered sugar into foil baking cups. Put a cut truffle square in each. Remember that 9 oz of choc. chips is 1.5 cups of chips.
Messy but good!
Truffles were great to eat, but very messy. The tart of the cranberry offset the sweet of the choclate. The truffles never did thicken even after overnight in the fridge, and as soon as you picked one up they started oozing all over.
Still runny after 5 hours sitting @ room temp.
How can you possibly make them in "balls" and roll in cocoa when it is still runny? Now what do I do with this "soupy" batch? I would appreciate some help. Recipe SOUNDS good and I am making early Christmas cookies/gifts.