So, I just failed at making a recipe I've made many times before for mocha truffles. Here are the original ingredients:
9 ounces semisweet chocolate, finely chopped (chips are fine!)
¾ cup heavy cream
4 tablespoons (¼ cup) unsalted butter
2 tablespoons instant espresso granules
blended with 2 tablespoons coffee liqueur (or water)
pinch of salt
Normally, I cut the espresso in half with no ill effects. This time, I doubled the whole recipe, divided it and added creme de menthe as the liquor to one half and creme de cacao for the other. The mixture seemed a bit softer than usual, but not overly so. I formed them then decided to freeze them so they'd be nice and firm when dipping. Mistake. They are meant to be coated in 8 oz dark chocolate and 2 t. vegetable oil. I used Ghirardelli semi sweet and bittersweet. It just never got thin enough to do a thin coat, plus the frozen truffles seemed to repel the coating as they melted a bit on contact. Was freezing a mistake? Is there a better way to make the coating? I have had trouble with this coating before, but never this much so. I wonder if cutting down the butter in the recipe would help make a firmer truffle? What do you all think? Could using a sweetened liquor have been the problem? Thanks!