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Lesson Learned: Frozen Cream != Truffle Making

In case anyone was curious, I performed an experiment.  And failed... or succeeded since now I know what happens?  Anyway, I learned that you cannot use defrosted heavy cream to make truffles.  While making the truffles, the cream seemed a little separate-y after I boiled it, but the end result truffle mixture looked as beautiful and glossy as ever when I placed the plastic wrap on top to let it set last night.  Unfortunately, when I tried to roll them this morning, I ended up with this:


There are tiny little spheres in the mixture.  At first I thought somehow the sugar from the chocolate had crystallized, and that maybe it would taste grainy.  But, strangely enough, these little spheres tasted like chocolate, and they melted in my mouth. The mixture tasted exactly as I had expected (I was making Maker's Mark Whiskey truffles), but the texture was just all off and too soft to be rolled. It actually is an interesting texture and would probably make for a nice unique frosting or spread. Okay, I'm off to try and figure out what to do with this stuff...

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