any advice on making truffles for me? I'm 16 years old and I absolutely love cooking and baking! Now this was my first time making a truffle, originally I thought I completely failed due to the consistency of my ganache. It had been a tad bit to thin. But I I attempted to fix this by mixing in more melted chocolate. Eventually I after putting it in the freezer for 15 min it had been thick enough to work with...seeing as I am a true armature any advice from an experienced chef ,pastry chef ... Well just about any one who has additional information for me I would greatly appreciate it!
**How to thicken a coulis properly.
I'm planning on making about 120 truffles for Christmas and I would like to use a free and red coulis that would have a great flavor combination... I was thinking kiwi and strawberry?
I had tried rolling truffles I in coco powder but did not like my end product...