Butter "versus" heavy cream?

M

marilynfl

Moderator
If I were to draw a Venn diagram of this, I would say heavy cream is the superset and butter is the subset, because you can derive butter from heavy cream, but you can't get heavy cream from butter.

But what is the difference in a truffle recipe? If I have hot, melted chocolate, stir in heavy cream and chill it, I have truffles.

What do I have if I have hot, melted chocolate and stir in butter?

Can you tell it's a Monday?

 
Marilyn, I just love the way your mind thinks! I would have NEVER thought of

applying a Venn diagram to my cooking. Not even sure I remember what a Venn diagram is--LOLOLOL!!!

 
Ganache?

No, that's wrong. I got it backwards. You have ganache or a truffle when you add cream.

Chocolate and butter? Depends on how much butter, but it will work well as a coating for bars, etc.

Michael

 
"Versus?" Is it a conflict? Please don't ever make us choose between the two.

The buttery truffles will be richer but they will also have a melting point--high room temperature--where the butter could get too soft and ooze out. Not pretty.

Ganache is a little more stable because the consistency has to do with the ratio of liquid to chocolate, which has a higher melting point than butter.

 
I'd say the answer is half a recipe for flourless chocolate cake

Just whip sugar and eggs to the ribbon stage, start adding the hot chocolate/butter mixture, pour into a high-sided pan and bake at 325 for about 40 minutes. Voila!

 
When heavy cream is churned to make butter, buttermilk is left behind in the churn...

to be used to soak chicken before frying. If you only use butter in your truffles you may find them quite greasy.

I am not a scientist and tend to get headaches when I try thinking too much.

 
Cathy, I can't even count how many people I've blessed with your cake.

I make one batch in three six-inch cake pans (lined with a coffee filter.) They freeze perfectly and the small serving slices from a 6" diameter are guilt-free perfection and leaves 'em wanting more.

 
And I've learned to give them the chocolate with the recipe, because sadly

you just can't trust folks to believe you when you say "THE INGREDIENTS ARE REALY, REALLY IMPORTANT IN THIS RECIPE BECAUSE THERE ARE ONLY FOUR OF THEM!"

(The 6" cakes are only 1" thick, but again, the smaller size tamps down the guilt factor.)

 
Well guess what, Marilyn. I have this device that can make heavy cream from butter.....

Hahahaha smileys/bigsmile.gif

I bought it on Ebay YEARS ago. I have never used it, but apparently it's something they used in England during WWII to make heavy cream from butter.

So there you go.....It's Thursday. My brain just kicked in... smileys/wink.gif

 
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