Tormenting Egg Nog Truffles and a Punishment from the Big Man Upstairs Himself
It’s confession time again. I know what you’re thinking, it’s basically like I’m begging you to dislike me.
But I just like being honest, especially during the holidays, shouldn’t we all try to be better people? (And yes, I am trying to make myself look as good as possible before I leak out alllllll my dirty little secrets)….
I have two confessions today, actually.
I’ll start with the worst one first…that way I still have time to redeem myself. Here goes…
Confession 1: I’m not too fond of children.
Okay, I know it sounds crazy, especially coming from me, the ultimate 12-year-old at heart. But I think that might be a contributing factor. I don’t know how to relate to kids from an adult-to-child level.
I just know how to be one.
I’m just not a patient person, really. In fact. I’m so impatient that I often have to mentally remind myself to let whomever I’m speaking with finish their sentence before I start up on my own response. It’s a nasty habit I tell you.
I don’t have that teaching, guiding, bone in me, you know? My impatience makes it impossible for me to put up with a child who needs to be taught when it is or isn’t appropriate to talk, yell, scream, cry, be hungry, go to the washroom…I mean, shouldn’t you just know that kind of stuff anyways??
I guess I just really don’t have a high threshold for annoying screeching sounds …or sticky little fingers.
I know, I know, I’m a mean one, Mrs. Grinch.
Confession 2: (Get ready, I’m about to become the world’s biggest hypocrite.) So, as much as I dislike messy kids, I am, myself, the world’s biggest mess in the kitchen.
And I don’t mean dirty mess, no. I wash the dishes as I go, I assure you. What I mean is that I battle with about every recipe I experiment with. When Mama’s around, she gets bombarded with about 6 questions for each step I progress through (is it mixed enough? when do I add in the eggs? is it fluffy enough? is this considered stiff peaks yet?) But, when Mama’s not around to guide me, I’m forced to trust my own un-trustworthy instincts…(see, I wouldn’t be a good kid person, even if I tried!)
…the usual end result?….Cut to me, fingers full of dough or batter, way too many plates, spoons, knives and bowls laying dirty in the sink, a melange of ingredients strewn about the counter tops, flour blown in the front foyer and a deformed looking cookie, an extremely undercooked baking dish of brownie, or a cake that just couldn’t get itself up.
This weekend’s baking experiment was no exception.
I was in the mood to try something different, to make something extra pretty and festive, and to pick a recipe that didn’t look extremely difficult. When I
stumbled upon Googled a recipe for Eggnog Truffles, I knew I had hit gold–pretty little white chocolate balls that don’t require me turning on my ever-so temperamental oven?? Perfect! ….Or so it seemed…before I started to get a little too gutsy for my own good.
In all honesty, the recipe was pretty simple. In fact, as I dipped my hardened truffle batter into the melted white chocolate, I was wearing a full-face grin in place of my exasperated scowl that I’m usually sporting by this point in the process. It wasn’t until I melted the last of my chocolate to finish off the final few balls that things started to go a little haywire.
After tasting a bit of the pre-dipped batter, I decided there wasn’t enough rum to create a realistic tasting egg nog treat (especially in a Lithuanian household). So since the batter was already made and done, I added more alcohol to the last place I possibly could–the freshly melted chocolate….
Tip: Good idea: tasting the batter before you let it harden to decide if you should add more rum. Bad idea: adding alcohol to melted chocolate instead, since you neglected to taste the batter early enough, only to have the once silky chocolate turn into a pasty mush. Not so ideal for coating already-somewhat- soft- and -mushy cream cheese based truffles.
After battling with the unruly combination of soft batter and quickly hardening melted chocolate for quite some time, I decided it might be smart to give up on my dream of having a full batch of egg nog flavour, and instead finish the rest of them off with a dark chocolate (Toblerone…it’s all I had on hand) coating. It actually ended up being a wise choice…I preferred the dark chocolate truffles to the white…but GF begged to differ.
All in all, the recipe was a success. Much more so, at least, then the brownies from last week.
I was ready to put the tormenting truffles behind me, to forget about their trickery for good….until God decided to play a sick trick on me….
After I dried my last dish and put it safely away, Mama and I hurried off to Saturday evening mass. Thinking I scored a good seat in a relatively empty area, I smugly settled myself in, ready to mentally relax after a stressful afternoon in the kitchen. Just as the opening hymns began, the once empty pews in front of me were filled with a set of two couples…..and not your regular set of couples, no……two sets of parent couples… each fully equipped with a trio of three
noisy energetic little brats kids…greaaaaat.
I spent the whole mass praying for my black soul as the kids bounced in and out of their seats, laughed too loud for me to hear the priest, cried way too many times for my liking and generally irritated me to my wits end. I was about ready to make a mad dash for the chalice.
By the end of the mass my glaring, piercing eyes of anger began to play tricks on me, too..
… I could’ve sworn that I was in fact glaring at the unruly truffles themselves…six life size truffles, bouncing in and out of the pews, laughing at me and my sticky batter-covered fingers.
I found this recipe here at Sweet Memories Desserts’ blog. I was really in the mood for something with pistachio though, so I added some of those, crushed, to the topping. And, as you know, I substituted some of the white chocolate coating for dark chocolate. (cough, Toblerone…whatever, it’s good chocolate anyways) I also didn’t have rum extract so I used the real (goooodddd) stuff, dark rum. Go on, you know you want to too!
I’ve also submitted this post to Heather from He Cooks She Cooks blog to be a part of her Christmas Advent Calender!
The link is on the badge on the right hand side of my blog…
Makes 2 dozen
1 pound white baking chocolate, divided
4 ounces (1/2 package) cream cheese, softened
1/4 cup confectioners’ sugar
1/4 teaspoon nutmeg, Ground
1/4 teaspoon Imitation Rum Extract
Nutmeg, Ground (for sprinkling)
1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.
Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.