Tue, Jul-30-02, 00:19
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Registered Member
Posts: 85
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Plan: Atkins
Stats: 232/210/170
BF:39.5/38.8/25
Progress: 35%
Location: Vancouver, Wa
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Help - messed up chocolate truffle recipe
Hmmm
Not sure what I did wrong with Karen's recipe for chocolate truffles - I'm usually pretty good with cooking & have had great success with making the no-bake cheesecake.
What happened is that the texture is kinda grainy & it never fluffed up at all.
I used splenda only, instead of 1/3 cup splenda, 1/3 cup sugar twin. Could this have caused a problem?
I slowly brought the cream to a light boil. Melted in Hersey's unsweetened baking chocolate - I read that Bakers is to grainy - could the Hersey be the problem?
I waited until the chocolate mixture was completely cool - I didn't refrigerate it, did it need to be really cold? It was room temperature when I tried to beat it with my mixer - we have the A/C on, so it's about 70 f in the house.
When I beat the mixture - for over 5 minutes, it just got "gloppier" and never fluffed up . . . did I not wait long enough?
Any ideas or suggestions appreciated. I do have a LC store that carries chocolate bars made with splenda - but each bar is $1.99, so I'd be nice to make some chocolates at home.
TIA
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