...about a week ago I managed to get a stupid winter flu and came down with a temperature, dry cough and pleasures like that. Thus, no entertainment for about a whole week. At first I was casting gloomy glances at my laptop (I was strictly prohibited from even thinking to use it) but then, when the temperature fell down I found a very absorbing pastime - leafing through my cookbooks and food mags!
Feasting my eyes on beautiful illustrations I was dreaming about what I would be preparing when I get better. Thus, in one of the mags there was a series of choco recipes (a pic below) and I decided first to try my hands at truffles!
Feasting my eyes on beautiful illustrations I was dreaming about what I would be preparing when I get better. Thus, in one of the mags there was a series of choco recipes (a pic below) and I decided first to try my hands at truffles!
Makes about 12 truffles
Ingredients:
- cream (22%) - 100ml
- cream (33-35%) - 100 ml
- 3 dark chocolate bars
- 50g almond (ground)
- cacao powder
Method of preparation:
- Melt 2 bars of chocolate in water bath.
- Beat up the cream, mix with melted chocolate and ground almonds.
- Wrap the mass in a cling film and put into a plastic container uncovered.
- Cool down in a fridge for 1 hour.
- Cut the hardened mass into cubes (about 3x3cm) and shape the balls.
- Put the balls in a fridge for 10 min.
- Melt the 3rd bar in water bath and, with a fork, dip the chocoballs in it.
- Lay out the truffles on a foil and refrigerate till the chocolate icing hardens.
- Fill a cellophane packet with some cacao powder, put the truffles inside slightly shaking for them to be covered with cacao.
2 comments:
Wow these look good! I love the way you have presented them too...a work of art!
@ThankYouGifts - Thank you for your kind words! You are welcome :)
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