Hi Debra,
Disclaimer: I'm not a candy-maker! But maybe the truffles could be given could be given a sugar glaze, or dipped in sugar somehow? May be someone else with more candy knowledge will jump in here.
As for the brownies, I kind of like them "mushy", but maybe switching to an 8 x 12 pan would get them to firm up more. The recipe looked good to me.

I don't think rolling thhe truffles in anything will change the bitterness. What I would suggest is heating a bit of heavy cream and adding some sugar to it. Stir to dissolve the sugar. Then add the cream mixture to room temp truffle mixture. You could also add some milk chocolate to the cream instead of the sugar. But I would try the sugar first.

Good luck.

Jo

I assume that your truffles are a blend of unsweetened chocolate and cream? Typically unsweetened chocolate is not as nice a chocolate as one that's made to be eaten directly. You can do a number of things - don't ever throw out chocolate if it's any good!

Make a chocolate cheesecake. Don't ask me for a recipe - I just make a plain cream-cheese cake with eggs and sugar and cream cheese and then add melted chocolate before pouring into the crust. The amount is up to you but I imagine you could use quite a bit.

Make a souffle.

Make brownies. That recipe has 1/2 cup of butter and 2 oz of chocolate for only 1/4 cup of flour, so it's going to be "mushy" anyway. You tried longer baking so maybe up the flour content or bake in a wider pan.

Make cookies. Take the brownie recipe but beat the sugar and butter together, add your melted chocolate and beat, and add enough flour to make a dough. Add nuts and drop onto a cookie sheet.

Make chocolate pancakes this weekend. Just make regular pancakes with flour, eggs, and sour milk and add some chocolate.

The answer to your question is yes, the chocolate can be saved. It will keep for a long time in the freezer, and the unused chocolate will keep at room temps if it doesn't get too hot, and you don't have pests.

Are you looking for recipes to use up the chocolate, or do you want to remake the truffles?

Cheryl

No, it's a total loss. What a shame. Here's my address.

What's in the truffles? And you have BOXES of chocolate, rather than bars or discs or chips?

Assuming that the truffles are little round balls, can you split them in half carefully and put a slightly overly sweetened ganache or caramel or other candyish frosting in the middle? If you can, then you'd still be able to create a truffle like treat. or, don't bother, just send them to me.

I use the brownie recipe on the box of unsweetened Baker's Chocolate and find it very good. You could try that for the unused chocolate.
For the truffle mixture, without seeing the recipe it's hard to make recommendations, but I think jojoco's idea of dissolving sugar in some cream, softening your truffle mixture and adding the sweetened cream is a good one.

Semi-sweet chocolate is 50% sugar. You'd have to have a really thick glaze before it could counteract using unsweetened chocolate.

It's best to melt the truffles down. Make chocolate syrup, or ganache.

I like the brownie recipe on the box of Bakers unsweetened too. It's really good. And if you have boxes of Baker's, they keep for many years. I throw a square in homemade chili too.

For the truffles, melt them down and make something else.

Here is the recipe for the truffles.

8 squares semi sweet baking chocolate, instead I used a new product I saw Nestles pre melted unsweetened chocolate in packets (in boxes)

1/4 cup butter
1/4 cup whipping cream
1/4 teaspoon almond extract
almonds as wanted

Some of the truffles which you pour into small foil candy cups had almonds in them. We sprinked green and red sugar on them.

I really don't want truffles. Brownies, cookies or something else would be better.

Another issue I had with the brownies was measuring the chocolate since they are in mishaped pieces. I found somewhere on the internet that 2 ounces of choc was equal to 1/3 cup. Not sure that was correct. I did double the brownie recipe and put it in a larger pan. The brownies are super thin and still this morning very goey but quite good.

Maybe the easiest for the truffles is to follow the brownie recipe but add lots of flour to make cookie dough?
When mixing the brownies the batter seemed quite thick so I was surpized what happened.

How can it be pre melted? I'm _really_ curious.
Hmmm, to turn the truffles into cookies, I'd melt the truffles and then beat 1 cup of butter with about 3 1/2 cups of sugar, 4 eggs, 4 tsp of vanilla and then add the melted chocolate truffles. Taste to see if it's sweet enough (add more sugar if not) then add 4 cups of flour with maybe a teaspoon of baking powder blended through it. Add a little milk if too stiff. Chill overnight then roll into balls and bake. This will make a bucketload of cookies, so maybe start by trying a quarter or half of the truffles to see how it goes first :-) If you don't like the result you could try something else or fine tune it if it's OK but not quite what you want.

This is starting to sound like a mistake I wish I had made!

Sally

Colleenoz, That sounds like a plan.

Thank you everyone for the ideas. Hopefully I can do something with it and will post back with the results.

Attached is the chocolate that has caused all my problems.

Also, can anyone comment on if 2 ounces of chocolate is equal to 1/3 cup?

Here is a link that might be useful: Nestle pre melted choc.

Since I'd never heard of the product, I clicked on your link, debrak. I noticed that it says "unsweetened pre-melted chocolate flavor". Since it's not real chocolate - wonder if that made a difference in its cooking characteristics? Bet it did. :(

/tricia

Here are the ingredients:

Ingredients:
Cocoa, Partially Hydrogenated Cottonseed and/Or Soybean Oils, Coconut Oil, Tbhq and Citric Acid (to Preserve Freshness).

Given the ingredients, I would throw out the truffles.

I never read the package fully as you may have guessed. How can Nestles not sell real chocolate? Won't make that mistake again.

Don't feel badly, debrak. We've all done something similar at one time or another. I know I certainly have.

/tricia

Yes, it's ok, I know I have too done something similar.
I'd give the remaining packs to a food bank.

I followed collenoz's instructions and the good tasting batter is in the refrigerator.

Good luck :-) I'm dying to know how they turn out :-D

This post was edited by colleenoz on Fri, Jan 18, 13 at 22:48

Great! Last night I baked a dozen as a test. Started at 350 for 10 minutes, not done. Turned up to 375 for a few more minutes. Crisping on the edges and soft but not goey in the middle. Everyone loved them. You can taste the almond extract from truffles and the vanilla in colleen's recipe. The chocolate flavor is good. While its all chocolate flavor you find small chunks of chocolate in them that make you think you are eating chocolate chip cookies. Wonderful!

I'm going to save colleen's "recipe" in case of another disaster.

Thank you for all the support in saving the chocolate (or whatever it is)!

I admire people that can come with new baking recipes. What a happy accident!

Sally

Debra - good for you! I repurpose lots of failed dishes, sometimes successfully, sometimes not. I hate to waste food.

Cheryl

Whew! So glad it worked!

Glad you rescued the poor chocolate.

FWIW I also bought unsweetened chocolate for truffles and had to juggle several recipes to come up with something I liked. I made them with chopped candied ginger. They were intense but I loved them. They seemed to go over well at New Year's. It might of helped that I had just chatted with a Belgian woman who mentioned how americans supersized truffles and that they should be just a tidbit. So I made tiny very intense truffles. LOL!