I should probably also explain that we're in between moves. We moved a few months ago and will be moving again in a couple months - so we want to unpack or open as few boxes as possible. Some of the problems could have been avoided had I just opened a few more moving boxes, but I managed to produce the truffles without busting anything open, so, at least in that respect, this was a success!

Hi Michael--is that a Blendtec or VitaMix (or neither)? I am in the process of trying to upgrade our blender, and I'm certain that I could convince my husband if I knew what you had. Thanks!

That one is a VitaMix. One of the lower end models. I would prefer to have the model with the variable speed dial, but, since this one works really well, I never got around to buying another.

These were SO. GOOD.

My mouth is watering just looking at these photos.

I've made truffles for Christmas the past few years. Getting the temperature just right seems to be the tricky part. One year I easily coated the ganache with melted chocolate, another year it was just awful.

Using the solids that you strained out of your Hatch mixture for crackers is a genius idea!

Hi all!

I just found out that there is a new website for posting cooking questions:
http://www.ask2cook.com
Based on the succesful stackexchange infrastructure. The site provides a reputation management system that ensures that good answers to good questions are more visible.
Now it's quite empty, but with time if you'll post in your questions and answers it can be a really great website!

I've run into that problem making peppermint patties, and a method that worked reasonably well is dipping the with tongs or setting the truffle on a fork and lowering it into the chocolate until covered, and then slowly bringing it back up, letting the chocolate run through the tongs. Great job anyways!

If you guys could put together a printed cookbook for purchase, that would be awesome. Thanks.

I'm drooling - I spent most of my adult life about an hour's drive from Hatch, NM, before moving to the Netherlands 2 years ago. Here, you can't even get canned green chiles, let alone Hatch chiles. I miss the smell of chiles roasting all over town in August. Anyway, they look fantastic, but I thought I'd put in my two cents. I like to roll truffles in cocoa and THEN coat in chocolate. The cocoa takes away the stickiness of the ganache (I do it all bare-handed), and you can work with them at room temp very easily. Favorite truffle flavor: caramel with fleur de sel.

I don't know where I've read it, (perhaps in the book Peppers: A Story of Hot Pursuits, by Amal Naj), but in some cultures with peppery cuisines, drinking milk is a common way to tame the heat. (Eating bread is another method, but that is besides the point.)

I've often used milk or other dairy products to repair anything made unbearably spicy or hot. Sour cream is my favourite fix. (Ever wonder why burritos are served with sour cream?)

Dairy's ability to extinguish might explain why your fiery peppers failed to sufficiently spice up the cream.

I love yours recipes! This is the best cooking site on the world!