I am in the process of making Chocolate Truffles with Fleur de Sel (from the Nordstrom "Flavors" cookbook). Made the ganache last night and will roll them and dip them (just a tip in the fleur de sel and the rest in cocoa powder) tonight.
My question is this: the recipe calls for dutch-processed cocoa (to dip them in) but I only have regular (Ghiradelli) cocoa powder. Will this make a big difference if I don't use Dutch-processed? I know the latter is less acidic (?), but I am not sure how a light dusting might affect the taste of my truffles.
Also, the recipe called for semisweet chocolate, cream, and butter. Then once smooth, add vanilla. I changed two things: I added about 1/4 tsp. (approx.) espresso powder (in hopes of bringing out more of the chocolate flavor - in addition to the vanilla) and used 60% "bittersweet" chocolate (Callebut). Problem?!
One last thing: of all the cooking tools I've acquired, I do not have a melon baller! Any suggestions for what I can use to scoop up the ganache, or must I make that an errand for today?
Thanks in advance for any feedback!