Anyone not think I'm a pansy for making candies as a hobby? My favorites have always been different variations on truffles, but I still wrestle with tempering the chocolate every time. I make caramels/caramel sauce, different types of fudge as well.. A great idea for anyone making truffles-
Replace about 1/2 of the cream with a cooked & reduced raspberry juice (strain the seeds out) in the ganache filling. Freeze the mixture overnight & spoon out into balls like you would regularly, then let re freeze. Coat as quick as you can with the tempered chocolate as you would normally. The filling will remain somewhat liquid & is a great combination of flavors.
Anyone? Bueller? Bueller?