Chocolate Goodness

Recently I've been baking on Sundays and brining the finished product to work on Mondays. This works out perfectly: I feed my baking addiction and then my co-workers get rid of it for me! Usually the goods are halfway gone 10 minutes after I've set them out. Talk about efficiency. I've been getting creative: I made two different trifles and then I had to make truffles because my manager kept calling the trifle a truffle. Obviously I had to hammer into her the difference.

Trifles, for those who don't know, are layered, goey masterpieces. You use cake, pudding, CoolWhip, and cookies. You can get really creative with flavors, given that cake, cookies, and pudding come in a variety of flavors.

Truffles, on the other hand, are little balls of deliciousness. The simplest are rolled balls of chocolate ganache covered in cocoa powder. Of course, professional chocolatiers such as Godiva and Lindt can make a creamy or liquid center. My truffles were more simple than that. I used chocolate ganache (cream and chocolate, melted then cooled) and then added to them.

My favorite were the chocolate truffles rolled in cocoa powder. Simple. Decadent. Amazing.

I also made espresso truffles, which were very dark and bitter. I loved them, given that I love dark, dark chocolate.

I also made a flavor that I don't like, but which was very popular: Salted caramel with a chocolate coating. Many loved these. Personally, I don't like caramel OR salt! I also added too much salt; luckily they were some salt-fans in the house.

Lastily I made some non-truffles: White chocolate coconut mounds. These were the most popular. (They were also the easiest: Just melted chocolate and toasted coconut!) I have to make these again soon.