26 January 2007

When a Recipe Flops



Buttery Bittersweet Mascarpone Truffles From Wisconsin


  • 4 ounces finest quality bittersweet chocolate, chopped
  • 4 ounces finest quality milk chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tablespoons sugar
  • 4 ounces (1/2 cup) mascarpone, at room temperature
  • 1 tablespoon liqueur
  • 1 cup finely ground pecans or walnuts


Place all ingredients — except nuts — in a double boiler or a small bowl or pan set over a deeper sauce pan. Warm over medium heat, stirring frequently until the mixture is thoroughly melted and smooth.

Cover and refrigerate overnight.

The next day, quickly roll into medium balls and place on wax paper. Coat in cocoa powder, finely ground nuts or sugar. Refrigerate: These are soft truffles and must remain chilled to retain their shape.

In theory, that is. In practice, I was not so lucky. I must have done something wrong — gotten some water in my mix or something — because I ended up with sauce. Or dip. But since my theory is when life hands you dip, get chips, I found a way to rebound. When eaten with dipping pretzels, this truffle mix makes a dandy dip. And it's already got cheese in it.

Please Note: I take full responsibility for the failure. Milk Marketing Board recipes are highly reliable and I've never gone wrong with one. I think the arrival of my goodies in the middle of the truffle process distracted me.


16 comments:

Lydia said...

I love everything about this story -- because cooking is all about happy accidents! And just think of how this "dip" elevates the lowly pretzel!!

Mimi said...

Ah, well, ya know, you've got to make the best of things. And what the heck, Lydia, the dip tastes as good as the truffle.

FarmgirlCyn said...

I want to know more about the truffle bits! Make sure (as if you wouldn't) to let us know how you use these. Truffles are completely foreign to me. (quite sure we can't get the real deal here in midwest Michigan either)

Mimi said...

As soon as I put them to use, I will let you know, Cyn!

Terry B said...

You might also try a miserly bit of shaved truffles on individual servings of buttery mashed potatoes. Should add a nice, earthy depth to them. Even though truffles cost the earth, as my wife would say, the good news is that a teeny bit is all it takes for big flavor.

Mimi said...

That sounds wonderful, Terry B. Yes, I'm going to nurse this tiny little jar of heaven for a loooonngg tme.

Lu said...

Mimi, once opened, how long would they keep (the truffles)...? Or perhaps they are dried?

Mimi said...

No, they are not dried, Lu. I'll have to check the jar. But they'll keep a bit. I won't eat them all at one sitting.

Run Around Paris said...

You've made the best of it - as usual, your photos are fabulous!

Mimi said...

Merci, Erin!

MyKitchenInHalfCups said...

Those of us who fail to be responsive to life, miss it altogether. What a wonderful happy set of "accidents" resulting in great story and wonderful food!

Mimi said...

Thank you, Tanna. I'd promised truffles at work, but no one was disappointed when they got pretzels and dip instead. What nice coworkers!

Terri said...

Congrats to you on your prize.
Ooooh, this dip looks sinful! I can "almost" taste it. Hmmm, I sure do wish you and I were next door neighbors.
Or, maybe not...lol ie: increased calories.

Mimi said...

Well, that could be fun — we could take those long walks to work 'em off!

Katie said...

Black Truffle Bits - lucky you!
I*'m still doling out bits of truffle oil - there's a fine line between carefully conserving it and using it up before it goes off!

Mimi said...

Yes, I've been stingy with stuff before and had it go bad on me!