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Monday, January 23, 2012

Chocolate truffles with tempered chocolate

1.Bakers sweetened dark chocolate - 3 oz
2.Bakers white milk chocolate - 5oz
3.Nestle white chocolate morsels - 4 1/2 ounce(2/3 cup)
4.Heavy cream - 1 cup
6.Semi sweet chocolate - 2 cups for dipping


1.Heat heavy cream in a vessel with 1tbsp ghee.When the cream starts bubbling turn off  the  flame and add to the chopped dark chocolate and white chocolate pieces and mix well.Combine well till the chocolate melts well.
2.Refrigerate for 3-4 hours or over night till the chocolate becomes hard enough to make balls and refrigerate for 1 hour.

3.In the mean time melt chocolate in double boiler.Heat vessel filled with half of water in medium flame.Place a bowl on top of it.The bowl should tightly fix on top of the vessel.Add Chopped chocolate pieces into the bowl.Chocolate starts melting.When it is all most done remove vessel and keep stirring till all the chocolate melts.
4.Carefully dip the balls into chocolate and cool it till the chocolate becomes hard.

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