Help Requested -- Used Unsweetened Cocoa instead of Sweetened
(Kansas City, MO)
I made a large batch of regular chocolate truffles, but i mistakenly thought that Unsweetened chocolate was the same as Bittersweet chocolate (which is what the recipe called for).
I know have several dozen truffles that taste like there's no sugar in them, and they've all been rolled in the unsweetened chocolate to get a somewhat hard shell.
Is there anyway I can salvage these truffles - by maybe melting them all, adding sugar, and starting anew?
or even using the non-sugared truffles for a different recipe?!
These took me a very long time and I was distraught when I found out they tasted like... pure cocoa.
Any suggestions or ideas would be so much appreciated.