** I wrote this 2 days before the wedding, thought I’d have time to type up the recipe before the wedding, was threatened by the blue screen of death on my laptop, Jay fixed it, and then (inevitably) got wrapped up in other pre-wedding matters. **
It’s almost 4 a.m., and I’m wide awake. I’ve been too excited about the wedding to sleep soundly. As a result, I’ve been running mostly on adrenaline since the sleepless nights began this past Sunday.
In my sleep-impaired state, I’ve decided to deviate from my original plan to share dessert bar recipes in the order that I make them. So I’m hopping ahead of part 8 (toffee) and part 9 (caramels – fleur de sel, and spiced bourbon), which I promise to share at a later time (most likely post-wedding; turns out I still have cookies to bake off, chickpeas to crisp up, and s’mores brownies to figure out … not to mention memorizing the vows I wrote and learning new moves so our first dance isn’t entirely awkward and reminiscent of junior high school slow dances).
Instead, I would like to share these chocolate cognac truffles, which are decadent but not too fussy – especially if you can rope someone into helping you form them into balls. It’s probably best to start with a more uniform selection of chocolate, but these truffles were admittedly an afterthought composed of leftover chocolate from other dessert bar projects. Hence the haphazard selection, including semi-sweet, bittersweet, and 100% chocolate.
The most important thing is to use chocolate you actually enjoy the taste of, which I made sure to do even if my particular combination was quite … diverse.
The second most important thing is to chop the chocolate into small, uniformly sized pieces. This helps ensure quick, even melting.
Beware that, when chopping chocolate, a mess is unavoidable. (more…)