Day 111: Chocolate-Covered Cashew Truffle

The trouble with truffles is that they take a hell of a long time to make. We amassed all the ingredients, which included strange things like pasteurized egg whites and instant powdered milk, and got to work early on in the evening. It turns out that you're supposed to make the filling and then refrigerate it for 8 hours (at least). We did not see this detail. Oh dear. So we popped the filling in the freezer and melted the chocolate for the covering. Turns out we jumped the gun, because the filling never actually hardened up. So, we eventually got super impatient and plopped the chocolate on top of the semi-hardened filling. This is what we got.

We were also supposed to melt white chocolate to drizzle over the completed truffles but eff that. We've done enough.

It ended up as more of a chocolate cracker with creepy, eggy, cashew pate. That'll teach us to fudge a recipe, I guess.