First of all, I needed to get another post up here stat, as everytime I log on I am faced with that wonder that is the Petit-Four cake, and my cravings start all over again.
Though, what I’m about to post won’t help much with those cravings. Sorry!
Upon finishing the aforementioned cake, I found myself left with a cup or so of ganache. I had slathered that thing to death, and really didn’t want to chance overwhelming the delicate flavors with rich bittersweet chocolate, so I resisted the temptation to dump the rest of the bowl over the top of it.
Instead, I poured it into a container, and stashed it in the fridge.
A few days later, when the cake was gone, and I found myself lacking a sugary release, I remembered the ganache.
As anyone here who is confined to living a lactose-free existence knows, finding a chocolate truffle that does not contain milk or cream of some sort is near impossible. And as I eyed the plastic container filled with creamy cream-less ganache goodness (made with soy creamer rather than heavy cream), I was thinking one thing and one thing only: truffles.
The hard part was already done. I simply scooped out teaspoon size gobs of ganache, formed them into a ball (put on your gloves for that job), and then dipped them into some microwave-melted bittersweet chocolate (mixed with a tiny bit of butter, margarine, or vegetable oil to help it harden). Voila. Truffles. Dairy free truffles. And I dare you to feed one to a milk-lover, truffle connoisseur, or dairy farmer and have them be able to tell the difference between it and a full on heavy cream-filled truffle. Not going to happen.
Next time I might have to make the whole batch of ganache and make it all into truffles.