My blog turns four years old this month, and instead of a cake, I decided on a complete overhaul. I moved from WordPress.com to a self-hosted platform (apologies to anyone who tried to access my blog last Sunday, Monday, or Tuesday – I was having some technical difficulties) and as you can see, I installed a new theme (which includes a functioning recipe index!!). I’m still figuring a few things out and making some tweaks here and there, so if you run into any issues, please let me know. Otherwise, I hope you like the new look as much as I do!
Now, on to more important matters: these chocolate truffles. I make truffles every year as part of my Christmas baking, but this year I decided to a try an unusual recipe. Instead of a classic ganache made with chocolate and cream, the base for these truffles contains chocolate, butter, and – here’s the weird part – tempered egg yolks and water! The recipe and technique come from chocolate legend Alice Medrich, so I was confident that the truffles would be good despite their unorthodox ingredients. I wasn’t quite prepared for just how good, though: so chocolatey, so silky smooth, so melt-in-your-mouth amazing.
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