I made these truffles with a friend and used the bag of Zombie Tongues I got from the awesome guys at Zombie Flesh Jerky at zomBcon for the filling. This is a truffle recipe adapted from one of Ina Garten’s.
• 125 grams heavy cream (about 1/2 cup)
• 750 grams (about 26 ounces) semi-sweet chocolate
• 15 grams butter (about 1 tablespoon)
• 40 grams finely chopped Zombie Tongues (about 1/8 cup)
• 60 grams dark rum, such as Mount Gay (about 1/4 cup)
In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams of the chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts.
Reconstitute the zombie tongues by letting sit in rum for at least 30 minutes. Place the tongues and rum in the bowl of a mini food processor or blender and process until the mango is finely minced. Stir the mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.
Using a 1 1/4-inch ice cream scoop, scoop balls of the mixture and place them on sheet pans lined with parchment (wax works, too) paper.
To make the tempered chocolate, chop the remaining 400 grams of chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. Never let the chocolate get too hot.
With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and “truffle” like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they’re all coated with chocolate. Allow to sit for a few minutes until the chocolate hardens, or while chocolate is still warm dust with shaved chocolate. Serve at room temperature.