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The final culinary element of our party that I'm going to discuss here is the googly-eyed truffles. Mom had just given up about twelve pounds of fancy chocolate, so we decided to try out some new truffle recipes - brandy truffles, jasmine truffles, ginger truffles, and mint truffles. All the recipes involved soaking various things in cream for various periods of time then pouring the hot cream over chopped chocolate. This mixture is then stirred until smooth and set aside, wrapped in plastic, to cool.
The nest step is to form the centers, which turned out to be much harder than we had anticipated, since the consistency of the chocolate was, well, inconsistent. But we persevered and soon, after letting the centers sit for a bit to dry, Barbara May was ready to dip them all one by one into melted chocolate, an operate that requires non-sweaty hands and a lot of patience, but also satisfies the little girl inside all of us who liked to make mud pies. (Barbara May and I actually mud pie recipe books. Mom still has them in the scrapbook.)
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In order to make the truffles appropriate to the horror theme of the party and to integrate them with the cupcakes, Barbara May then decided to give them all googly eyes with little dabs of white chocolate and even smaller dabs of dark chocolate for irises. This had the dual beneficial effects of making the tray of truffles just cute as the dickens and allowing our guests to distinguish between truffle flavors by the direction the eyes were looking. I don't remember which eyeball direction corresponded to which flavor, but one flavor was looking up (or down), one was looking to the side, one straight ahead, and one flavor was cross-eyed!
OK, are you all ready? Take a deep breath because it's time to return to the final chapter of The Killer Rats Cake saga! That's right; it's finally time for . . .
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