I know this to be true because I made them missing half the instructions.
Per the instructions I was given, I was supposed to form this loose mixture into 3/4-inch balls.
My first thought was, “I would have better luck time traveling back to the 1980s.”
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Pursell
My second thought was to ask my coworkers for help.
And no one was the wiser.
The mixture firmed up within the hour and rolled beautifully into bite-size chocolatecandies.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Pursell
Youre essentially making aganache, which is just chocolate and cream.
(I cant imagine women doing this with their long, 80s acrylics on!)
But otherwise the process is super simple.
And don’t fret if you dont have creme de cacao on hand.
If we’re being honest, it really doesnt matter if you add it.
Spike the balls with rum or bourbon instead.
Three episodes later you should have something solid enough to scoop.
And if not, take a Sophia-like approach to failure.
