It's a known fact that I love chocolates, cream cheese and cocoa powder. Why not have all three in one bite? This is precisely the reason why I created these cocoa powder coated chocolate truffles - I did not exactly invent the recipe, I borrowed a recipe from a magazine for truffle acorns and ended up with these creamy, powdery chocolate treats. Not bad, not at all.
|How could the one food that looks like poop end up to be the best tasting food ever invented?|
Today was my second attempt at making chocolate truffles; I was confident enough to try making three kinds of them: dark chocolate, white chocolate and milk chocolate. My first attempt was the milk chocolate kind, using Philadelphia cream cheese and Ricoa Easy-Melt baking chocolate chips (semi-sweet milk chocolates). So far, so good: by the time Carlo had recovered from a recent bout of stomach flu (another story) he and I were literally at each other's necks for dibs on the chocolate truffles chilling in the fridge.
I had to make do with Magnolia cream cheese today because the grocery was out of stock of Philadelphia cream cheese. Mental note: next time, I would always choose Philadelphia over Magnolia. Philadelphia cream cheese now ranks as my personal favorite: the color is whiter, the texture smoother and the taste is creamier than Magnolia, with only a ten-peso difference between the two, Magnolia being cheaper.
My first few attempts at handling the chocolate were sticky: very, since my hands are warm and the chocolate melts very easily. As soon as I got used to it, I was able to make more even and rounder balls. For some reason, the white chocolate was the meltiest of them all, while the dark chocolate was the firmest. Now I don't want to be a racist when it comes to chocolate but it kinda makes me wonder if the varying ingredients had something to do with this.
Tomorrow, I shall be making mochi balls filled with sweet bean paste.