Pobble Shop
Private happy place
Truffles!

No, seriously, this is as basic as awesome gets. To be utterly rock-bottom essentials-only, you need heavy cream (full cream, also known as whipping cream, old-fashioned or pasteurised don’t matter so long as it’s just cream), and chocolate. Get yourself some truly bad-ass chocolate. Chips or bar, whatever darkness you like best. Totally up to you, there. If you use bars or other big lumps, chop it up. Doesn’t have to be pretty - just has to melt. You’ll want it chip-sized.

You need 1/2C of cream, or 4 fl. oz, or 120ml. And twice as much chocolate, so 1C, 8oz, or 225g. Give or take. 

Heat the cream to boiling - yes, microwaving it is fffffiiiiiine. When it boils, add your chocolate. Let it sit for a minute for the heat from the cream to soften the chips/chunks of chocolate, then stir it. Once it’s all melted and smooth, chill it. Fridge, outside the window, whatever. Don’t freeze it, though - that’ll just make you hate your life.

Once it’s solid, get a spoon. You can roll it into balls, or flatten it with a rolling pin and cut it with a knife, or whatever. That is the delivery mechanism and I leave it up to you. I will not tell anyone that you ate it all by yourself with a spoon, right out of the bowl. And if you skip using the spoon, I won’t be surprised.

Everything else here is the optional stuff.

You can add flavours. It works best if you use essential oils rather than extracts, but the extracts will work. Most people will expect a teaspoon of vanilla extract in there.

I used something stupid like 40 drops of peppermint oil in one batch. It will give you something like the Altoids version of the Devil’s peppermint patties. I am thinking of taking the ones I have left and dunking them in chocolate to restore nature’s chocolate balance to the universe. And for God’s sake, whatever you do, DO NOT forget that you’re using essential oils and NOT extracts, and wipe a drip off the lip of the bottle and lick it off your finger. You will go blind temporarily. There was screaming. I suppose it’s fun, if you’re prepared. I was not. That stuff is not a toy, kids.

Another batch used 10 drops of orange oil in a double-batch of truffle base. That is something more like a sensible balance.

For ginger ones, I used actual ginger root. I had about three inches or 8 cm of root, peeled and chopped into 1 cm pieces, and put them into the cream before I boiled it. After it had boiled, I pulled the chunks out and ran them through the garlic press, resquishing them for every last bit of juice. Anything that squished out of the press I figured was fine enough, with a bit of scraping across the face of the press with a knife. The bigger, more fibery bits left behind in the press got tossed. Just to be sure, I added another 1/2 tsp of powdered ginger and stirred all of that up with the chocolate. 

I also did a “spice” truffle, with 1 tsp each of cinnamon, cardamom, and nutmeg. Just trust me.

But now you may be wondering: I HAVE EIGHT KINDS OF TRUFFLES AND CANNOT TELL THEM APART!!! This is why we roll them in stuff. And to discourage them from sticking to EVERYTHING. Cocoa is yer basic starting point. Sugar is just silly - it just soaks in/dissolves and is no feckin’ help at all. I used chopped pecans on the orange ones, cocoa on the peppermint (hoping it’d give you a chance to taste the chocolate; I think it just laughed at me), a mix of cinnamon/cardamom/nutmeg on the spice ones (it’s a brighter brown than the cocoa, when they’re side by side)… you can use peanuts, walnuts, ANY nuts, coconut. 

But you’re not a big chocolate fan? You still can’t escape. God has given us other flavours of chips, you see. You can get cinnamon, white chocolate, milk chocolate, peanut butter. I will save the peanut-butter-worship for another post, because dear heavens. The cinnamon…I’m told it worked, but I had some issues with it. I got really sick of the smell of the melted chips or the hot cream or something, and haven’t been able to face it since. I have shame. I did some cinnamon ones with mint in them, which are apparently a new addiction for some, and used them as a filling. 

I still have not gone back to try the butterscotch ones. I’ll let you know how that goes. I’m thinking peanuts on those.

My basic starting point recipe was from here. It’s very much a gateway drug.

This is what I’ve been doing for the last, er, month or so. Give or take. And since all of it is stupid-easy, I’ma put up how I done ‘em, too. A HA HA HA HA HA! Ahem. etc.

This is what I’ve been doing for the last, er, month or so. Give or take. And since all of it is stupid-easy, I’ma put up how I done ‘em, too. A HA HA HA HA HA! Ahem. etc.

I’m not sure if I should stop now, or…. add colour. Mycroft’s a pretty black-and-white kind of guy, though. Hmm.

Copper wirework pendant with peach dyed blister pearl, white pearls, and glass, strung on a brown ribbon.

Copper wirework pendant with peach dyed blister pearl, white pearls, and glass, strung on a brown ribbon.

Carved shell leaf with mother of pearl, pearls, and I think carnelian. :}  After taking the picture I put a dark-red ribbon on it so it is actually a necklace.

Carved shell leaf with mother of pearl, pearls, and I think carnelian. :}  After taking the picture I put a dark-red ribbon on it so it is actually a necklace.

Copper pendant on a dark red ribbon, dark red-black tadpole freeform pearl and three garnets.

Copper pendant on a dark red ribbon, dark red-black tadpole freeform pearl and three garnets.

Copper wirework pendant on a brown ribbon, with dark red-brown stick pearl, white pearl, and garnets.

Copper wirework pendant on a brown ribbon, with dark red-brown stick pearl, white pearl, and garnets.

Copper ring, pearl and shell dangles in blue and black.

Just what it says on the can - copper swirly ring. Yup.

Just what it says on the can - copper swirly ring. Yup.