Easy and Yummy Chocolate Truffles
Ingredients:
72% dark chocolate 250g
heavy cream (1 can) 170ml
butter 2 teaspoons
vanilla extract or alcohol as flavour (optional)
Suggest Coating ingredients:
cocoa powder
powder sugar
shredded coconut
crushed nuts (pistachio, walnuts, peanuts…)
plain or colourful chocolate sprinkles
Method:
1. Break dark chocolate into smaller pieces in a large bowl, if they are big pieces. This is for easy and faster melting. Add in butter and optional flavour (vanilla extract or alcohol) in the bowl as well.
2. Heat the heavy cream in a small sauce pan until simmer, stir to prevent burning.
3. Pour the hot cream over the chocolate bowl and let it sit to absorb heat for a minuate and then stir until this batter (called a ganache) is smooth. (Microwave this bowl 10 seconds if chocolate did not melt completely.)
4. Cover the bowl with plastic wrap or lid and refridgerate it for about 2 hours to firm the ganache for easy shaping.
5. Prepare coating ingredients in small bowl(s).
6. Scoop the small amout of ganache in your palm and roll it into a ball. It doesn’t have to be perfect. Gently, drop the ball into the small bowl(s) with coating materials. Coat it well and pick the finished truffle and place it individual small paper cups until all ganache is finished.
Store chocolate truffles in room temperature or refrigerate them. Enjoy!
簡單好吃的松露巧克力
甘那休/ Ganache材料：(約30顆)
72%黑巧克力 250克
鮮奶油 1/2杯
奶油 1.5大匙
香草精/蘭姆酒或白蘭地2大匙(可調味或可不調味皆可)
外裹沾料：
無糖可可粉1杯
糖粉1杯
無糖椰絲1杯
碎堅果仁半杯
巧克力米(原色或彩色的)
做法：
1. 黑巧克力先用刀切碎放大碗內然後放入鮮奶油,奶油和香草精或酒。
2. 將鮮奶油放入小鍋中加熱至邊緣冒泡微沸。
3.把鮮奶油倒入黑巧克力大碗中，靜置約1分鐘讓巧克力吸熱後融化，然後用橡皮刀輕輕攪拌至巧克力融化。還沒化掉的話可用微波爐加熱幾秒。
4.混合均勻的甘那休大碗覆蓋一張保鮮膜或加蓋，移入冰箱中冷藏約1-2小時至凝固不會流動。
5.準備外裹的材料放在小碗中。
6.取出後用小湯匙挖取一小球放在手掌心然後整型揉成球狀的小丸子後丟進小碗的沾料使均勻沾上沾料。
全部做好之後，室溫裝盒或放回冰箱冷藏保存即可。趁鮮享用!
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