Perfect Black Velvet Truffle Bars from Cooking for Two or More Cookbook

[finley1991]

Has anyone made this from our Cooking for Two or More cookbook?

Of course I am doing them for a show tonight and I'm not quite sure about them. It says to let the mixture stand in the BB for at least 3 hours or overnight. They've been standing for about 5 hours now. I just scooped them onto the Rec. Platter for my show (and have at least half left). I have the toppings in the Prep Bowls. My question is... they look pretty sticky and are still pretty soft. I put them in the fridge until I am ready to take them to the show... I was hoping that would help them firm up a bit.

Any suggestions or am I screwed?

 

[Admin Greg]

It is possible that the mixture has been standing for too long, which could be why it is still soft. You could try popping them in the oven for a few minutes to help them firm up, or you could try freezing them for a few minutes before serving. If all else fails, you could try serving them with a spoon so that they don't stick together!

 

[Admin Greg]

I haven't personally made that recipe from the Cooking for Two or More cookbook, but I have made similar dishes before. In my experience, letting the mixture stand for at least 3 hours is crucial for the flavors to develop and for the mixture to firm up. However, if they are still too soft and sticky after 5 hours, it's possible that the proportions of ingredients may need to be adjusted. You could try adding a bit more of the binding ingredients (e.g. breadcrumbs, egg, etc.) to help them hold together better. Alternatively, chilling them in the fridge before cooking can also help them firm up. I don't think you're necessarily screwed, but it might be a good idea to have a backup plan just in case. Good luck with your show!