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Golden Snitch Truffles

I’ve got 99 problems but a snitch ain’t one.

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I guess this post is about a year late. The series may technically be over, but I’m having trouble letting go.

I originally made these for an HP party right before Deathly Hallows Part II. (Butterbeer, chocolate frogs, treacle tarts, and a few other wizard treats may have also been present). I finally got around to recreating them and doing a step-by-step. (If you don’t want to make them and are just looking for some snitch porn, scroll to the bottom.)

Golden Snitch Truffles
Makes 32 Snitches

Ingredients*

  • 2 cups (12 oz) semi-sweet chocolate chips (or dark chocolate)
  • 1 cup whipping cream
  • 2 tbs Kahlua or vanilla extract or flavor of choice
  • 1/2 cup unsweetened cocoa powder
  • 1/2-1 cup dark chocolate, 60% or higher

*I swear I tried to measure everything but inevitably there were unforeseen changes along the way, so these are sort of guesstimates of the amounts I used. If you’ve got a go-to truffle recipe, by all means, use that instead)

Supplies

  • Wax Paper
  • Edible Gold Powder (I used Wilton’s Pearl Dust, about $4)
  • Edible Gold Spray (I used Duff’s Cake Graffiti, $4)
  • Decent paint brush that’s small enough to fit in the Wilton tube
  • Pastry bag or a ziploc

Truffles

  1. Whip the cream and Kahlua/vanilla until stiff peaks form. Melt the chocolate in the microwave or over a double broiler and let cool. Fold in the whipped cream. The mixture should resemble a dense mousse.image
  2. Chill the mixture in the freezer or fridge until it’s a manageable consistency. You’re gonna use the cocoa powder like you would flour here. Mix in as much as you need to be able to roll balls smoothly without sticking. Return to freezer if they’re giving you too much trouble.image
  3. Transfer truffles to clean wax paper. I know that you’ve just rolled perfect, beautifully rounded balls, but perfect spheres don’t sit well with wings attached. You’re going to want to flatten the bottoms a little bit to make them sit nicer. You can either squish them down—which I don’t recommend because you’ll mess up their shape—or you can do what I do and drop them. While transferring to the clean wax paper, drop your truffles from about a foot over the surface and let gravity do its thing. 
  4. Bust out your gold. (I always thought the brand was “Buff” not “Duff” because of that oddly placed heart logo. Am I alone in that?)image
  5. Using the paint brush, dust the truffles one at a time with the gold powder. (1 tube of powder covered 32 truffles with a little leftover). You can also give them a quick spray with the Duff if you want to seal them. image
  6. Remove the gilded truffles from the wax paper and set aside (store in the refrigerator until you need them). Don’t even think about tossing that beautiful, golden wax paper they were sitting on. You’re gonna use it in a sec. Give it a quick spray with the Duff if you haven’t already.

Wings

  1. Load your dark chocolate into a pastry/ziploc bag and seal it. Heat the bag in a double broiler water bath (alternately, melt the chocolate and then bag it, but I’m way too messy for that). Snip a small hole in the corner. Drizzle the chocolate onto that gilded wax paper you saved, making wings about 1 to 1 1/2 inches long. Like so: image
  2. This design is just what I’ve found that works. Feel free to play around with the pattern as long as you maintain a feasible level of stability. (This is why using dark chocolate is so important. I tried using white chocolate and semi-sweet, but only dark really held up).image 
  3. Once you’ve filled your wax paper, freeze the wings to set them (about 2 minutes). To figure out how many wings you’ll need to make, count your truffles, multiply by 2 and then add 5 or so extras because you’ll inevitably break a few or make some duds.image
  4. Spray gold on set wings, thoroughly coating but not drenching. Freeze to set. image
  5. Gingerly remove wings from the paper—more like removing the paper from them. The gold should stick to the bottoms and come up when you lift the wings, so both sides are golden. (You’re looking at the backside of one).image
  6. Set finished wings aside and repeat on the same wax paper until you’ve made enough wings. For round two, drizzle chocolate on the spaces in between the old wing sites so they pick up the gold backing.image

Assembly

  1. To assemble, you’ll need one truffle and two wings. Try to match the wings—something I clearly need to work on.image
  2. Gently press the wings into the sides of the truffle. If your truffles are the right consistency, the wings should stay in place. image
  3. Voila, done.image
  4. Repeat until you have a small Snitch army. imageA note of caution: these babies are a little fragile so they don’t travel well. I recommend storing them separately and assembling at the destination if you need to. Store in refrigerator.

    imageWhy yes that is my homemade infinity Ravenclaw scarf. How kind of you to notice. imageI started out making these as a classic chocolate and cream truffle, but they were just too dense for my liking. I think whipping the cream adds a lightness and silkiness to the truffles. Mmmm.imageimageMy little sister kindly modelled for me. Oh and not that I’m horribly jealous or outraged at the injustice or anything, but she, having never been interested in Harry Potter, got to go to the Wizarding World in Orlando with a friend. For a week. I have never been and will likely never get a chance to go. She even has a robe now. So. Not. Cool.image


    On a side note, can someone close to JK Rowling kindly suggest that she write a prequel? Either focusing on the Marauder days or going way back to the founding of Hogwarts, or even a side story of some of the Wizarding communities in other countries. Plz plz plz???

Filed under Golden Snitch Harry Potter food chocolate dessert food harry potter how to quidditch truffles tutorial recipe cooking golden wings