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I made this recipe at Christmas and it was a disaster.  I could not get the ganache to firm up enough to roll into balls, and ended up adding both coconut or more powdered sugar to make the consistency one that I could roll.  Although, they tasted alright in the end, it was miserable and if left out on a table they became way too soft. 

By amberbach | 

February 17, 2009

I made this dish last night and served it with a pork roast with a cranberry-apricot sauce, and it was divine.  In preparation, I made sure to give each layer a good sprinkle of both salt and pepper.  If you are concerned about the fat associated with the heavy cream, I see no reason why you could not use a lighter version.  It was a huge hit, served with a great glass of Chardonnay, and it was decidely a new family favorite.

By amberbach | 

February 17, 2009