ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: More advice from Kathy

Misc.
Kathy,
First, thank you for taking the time to post the dipping tips.
Do you have any tips on how to roll the candy balls without making a huge mess? I tried making truffles recently, with a chocolate ganache recipe. I chilled the mixture overnight as directed, but then it was too hard to roll. I let it sit out till it was softer, but then I ended up with about a 3" coating of ganache on my hands and the most pathetic looking little balls of goo that you can imagine.
I ended up making tiny, bite-size chocolate cupcakes and icing them with the ganache - much easier, and they disappeared pronto when the crowd arrived. But I'd love to be able to make truffles. Any help to offer?

MsgID: 0210738
Shared by: AJ in MD
In reply to: ISO: How to dip truffles in chocolate
Board: All Baking at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Orange-Pecan Tea Loaf (Betty Crocker Recipe Card, 1975)
  • ORANGE-PECAN TEA LOAF 2/3 cup water Peel of 3 medium oranges, cut into 1/2-inch pieces (about 1 1/2 cups) 3/4 cup sugar 2 cups all-purpose flour 2/3 cup sugar 2/3 cup milk 1 tablespoon plus 1 teaspoon vegetable oil 2 ...
  • Ye Olde Nantucket House Chocolate Chip Orange Scones
  • YE OLDE NANTUCKET HOUSE CHOCOLATE CHIP ORANGE SCONES 2 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, chilled 2 eggs 1/4 cup orange juice 1 tsp van...
  • Sweet Potato and Raisin Bread
  • SWEET POTATO AND RAISIN BREAD 2 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 2 cups mashed cooked sweet potatoes (about 1 pound) 1/2 cup light brown ...
  • Raspberry Chipotle Sauce
  • RASPBERRY CHIPOTLE SAUCE 18 oz. frozen raspberries, theawed, well drained 1 (7 oz.) can chipolte peppers in adobo sauce 2 tablespoons sugar 2 tablespons vinegar 1/2 cup raspberry preserves (not jam) Roast the raspber...
ADVERTISEMENT
  • Tuna Melt Pie (using Bisquick and Cheddar cheese)
  • TUNA MELT PIE 2 medium onions, chopped 1/4 cup butter 2 cans (6 1/2 oz each) tuna, drained 2 cups shredded Cheddar cheese, divided use 1 cup Bisquick baking mix 1 1/4 cups milk 3 eggs 1/8 tsp ground black pepper 2 tom...
  • Chicken Stir-Fry Wraps
  • CHICKEN STIR-FRY WRAPS 1 1/2 pounds boneless skinless chicken breast halves coarse salt and ground black pepper (to taste) 2 tablespoons olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, thinl...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: More advice from Kathy
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!