One of the great virtues (and pitfalls) of raw recipes is that you can sample them at any stage in the process. The challenge with this one is having any ganache left to actually make the truffles. (I could rename this “Shovel-It-Straight-Into-Your-Gob Fudge.”) I made a batch of this with my friend Karen, who confessed midway through blending that she isn’t really a fan of chocolate. Horrified, I simply handed the blender to her. After one taste, she clutched the container with Gollum-like greed and exclaimed, “Oh … now that’s exciting!”.
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