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Monday, January 9, 2012

Chocolate Truffles

1.Bakers semi sweet chocolate - 8oz or 226 gms
2.Heavy cream - 1 1/4 cup
3.Unsalted Butter - 2tbsp
4.Toasted coconut - 1/4 cup(for rolling)
5.Cocoa Powder - 1/4 cup
1.In a non stick pan, add 2tbsp butter,heavy cream and heat in medium low flame until the heavy cream starts sligtly bubbling.
Turn off the flame.
2.In a bowl add 8oz chocolate pieces.Pour the heavy cream to the butter and stir with spatula gently, till the chocolate melts completely into the milk.
3.Refrigerate for  6 hours or overnight.
4.Remove the bowl from fridge and scoop using melon ball or with spoon.Make balls and roll into cocoa powder or toasted coconut.

1.Do not over heat the heavy cream.
2.Apply little cocoa powder to the hands while making balls.So it won't stick to the hands.
3.You can roll into chopped nuts,castor sugar or in tempered chocolate.
4.After you roll into cocoa powder keep the plate in refrigerator untill you are serving.
5.Use sweet chocolate bar if you don't prefer semi sweet.

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