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Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Monday, January 23, 2012

Chocolate truffles with tempered chocolate

 
Ingredients
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
5.Ghee-1tbsp
6.Semi sweet chocolate - 2 cups for dipping

Method

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.

Monday, January 9, 2012

Chocolate Truffles




Ingredients
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
Method
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.

Notes
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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