I need to refrigerate my melted truffle mixture for an hour. Should I cover it with saran or will I get condensation that ruins it? Please hurry... I need to do it NOW!
according to Alton Brown do NOT cover!!
I've never had a condensation problem BEFORE I dipped them. If it's just the cake mixture, you should have no problem covering it.
It does not need to be covered. I have done it both ways and have not had a problem.
I'm sorry, I misunderstood...if it is the chocolate, I would not cover
Agree with lalana, do NOT cover, condensation will drip down in the dish and cause the choclate to sieze. Alton Brown is my hero
Yep.... just chocolate, cream and Chambord. Right now it is cooling on countertop but I need to refrigerate. I always worry about food odors getting in stuff. I thought, however, if I cover it warm, it will get condensation and maybe ruin it. I am just going to roll them into balls and put in my chocolate cupcakes... You bake partially...add truffle and a bit more batter and bake more. Going to frost with a raspberry flavored icing and shaved chocolate...... Thanks. Nothing like knowing what you are doing BEFORE doing it..... You guys are fab!
I always cover with saran wrap. I place it right on top of the mixture. It prevents it from getting a "film" on it.
Wow, that sounds delicious!!
Thanks... another cc'er sent me it. I can post if someone wants. Got some valentine cupcake liners and gonna put a ball of foil between pan and liner to create heart shape. Easy stuff. Going to make 7 minute frosting with a bit of raspberry ext. and maybe make it pink. Shaved chocolate and since I am too lazy to make RI flowers... a red gummy heart. I don't think I can pipe 7 minute icing right? too sticky...
oh that sounds SO good!! Hope they turn out as wonderful as they sound! You don't have to know before you do because you have CC to the rescue....
"AMEN to that!" Let me know if anyone wants it posted.... Author uses white cake... I am using chocolate...Darn Good Chocolate Cake by Cake Doctor minus the chocolate chips....
if it's the boiled 7 min icing then that's what we actually used in the Wilton Master class to pipe with. They said it's better since it's cheap and doesn't break down as easily as RI. It seemed to hold up nicely
Yeah you whip it over the heat.... Kind of merenguey...Tastes like marshmallow. It's so yummy! I thought it would be too sticky to pipe... I wonder if master class uses a different recipe? I got off food network...Paula Deen
Lalana, this is the 7 minute recipe I was going to use:
1.5 C sugar
1/4 tsp cream of tartar or 1 TBS white corn syrup (which?)
1/8 tsp salt
1/3 C water
2 egg whites
1.5 tsp extract
Place sugar, crm of tar or corn syrup, salt, water and egg whites in top of double boiler. Beat w/handheld mixer for 1 minute. Place over simmering water being sure not to let water touch bottom of pan (or grainy) and beat on high for 7 minutes... beat in extract.
Is this same?
Yes, if you don't mind posting, I would love to try them! I absolutely love the Darn Good Chocolate cake (I always leave out the chips, too!) and you just can't go wrong with it!
They used Meringue powder instead of actual egg whites, but it looks pretty similar from what I remember. This stuff was definitley sticky but when you whip it up really well it pipes great. I think you should be fine using it. It dries to hold it's shape but certainly not hard like RI so better for eating in my opinion.
wonder if I could just stripe the red color in the bag instead of coloring all pink.... OK I'll post it.... next....
I just checked the Wilton website and found this (we used stove top method)
Fluffy Boiled Icing
3 tablespoons meringue powder
1/2 cup cold water
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
Beat meringue powder and cold water until stiff, about 4 minutes. In a large microwave-safe measuring cup, stir sugar, corn syrup and water. In a microwave oven, bring syrup mixture to boil (approximately 5 minutes). Remove when boiling stops. Slowly add syrup to meringue mixture while beating on low. Beat on HIGH for 4 minutes until stiff and glossy.
YIELD: 8 cups
For top of range: Mix sugar, corn syrup and water in 2 quart saucepan. Bring to a boil; cool slightly and follow directions above.
This is it the way I got it from CC buddy. I am using the cake doc choc. cake and the 7 minute w/raspberry extract but less since I hear McCormick's is real strong. Shaved choc. on top, a red gummy heart and if I get up the gumptions maybe a little RI violet for contrast.
CUPCAKES WITH RASBERRY TRUFFLE CENTER
I can't help with the heart shape, but I have a nice cupcake recipe with raspberry truffle center. I got this from "The Artful Cupcake"
1) make truffles by combining 3 Tbls heavy cream, 1 Tbls raspberry liquor (Chambord), and 4 oz semisweet chocolate in a double boiler over simmering water. Stir until mixture is melted and smooth. Remove from heat and freeze 15 minutes, or refrigerate 1 hour, or until mixture has solidified to a fudgy consistency. Using a meon baller, make truffles 1/2 inch in diameter. Put truffles in the freezer while you make the cupcakes.
2) Make white cake batter (I use th eheavenly white cake recipe from this site). Fill cupcake pans 1/2 full. Bake 10 minutes at 350 and remove from oven. Place a truffle in the center of each cupcake, and push down slightly, until tops are flsh with the top of pan. top with 1 teaspoon of batter, and return to oven for 10 minutes more.
3) When toothpick inserted into cake part comes out clean, remove from oven and cool upaide downon a cooling rack.
Frost with raspberry buttercream-YUM!
oh as I said earlier I am doing the foil ball for the heart shape.
Thanks lalana.... I think I will try yours....
I would love to get the recipe....would you mind PM'ing me THANKS!
Thank you for sharing!! Can't wait to try it!
I doubled the truffle recipe. Used Ghiradelli semi sweet chips. I figured extra truffles wouldn't go to waste... maybe "waist" though....LOL
If you try it...post how you liked it...OK?