松露菌是一極品菌類,松露巧克力因外層沾上薄薄一層可可粉,看上去很像沾了泥土的松露菌因而得名。松露巧克力做起來很簡單,而製成品無論味道及口感都相當好,我加入白松露菌油製作,黑巧克力醇厚的味道跟白松露菌油的芬芳細膩碰撞出美妙滋味,希望你們會喜歡。
全部製作時間: 3 小時
準備時間: 20 分鐘
烹飪時間: 5 分鐘
材料:
70 % 黑巧克力 80g (切成小塊 )
48 % 濃鮮忌廉 60g
白松露菌油 1 . 5 茶匙
可可粉適量(過篩備用)
做法:
- 忌廉放於容器中,慢火加熱至微滾,離火將切細巧克力加入忌廉中拌至幼滑, 待稍降溫即加入白松露菌油拌勻。
- 將巧克力混合物放於舖上不沾焗紙之淺盤,放雪柜雪至凝固。
- 取出用小匙及指尖做成小丸子形狀,放回雪柜 45 分鐘。
- 取出沾上可可粉即可供食。
註: 約可做 16 – 20 粒
Total Time: 3 hr
Prep 20 min
Cook 5 min
Ingredients:
80 g Dark chocolate 70 % cocoa ,cut into small pieces
60 g Double cream 48 %
1 . 5 tsp white truffles oil
Dutch cocoa powder
Method :
- Bring double cream to a slightly boil over low heat. Remove from heat then melt chocolate in the cream, stir until mixed and smooth, set aside for a while to cool, then mix with white truffle oil.
- Place the chocolate mixture in a plate with non-stick baking paper, store in fridge for about an hour or until firm and moldable.
- Remove the chocolate mixture from fridge, use a teaspoon to scoop out chocolate and use your fingertips to shape into individual small balls, then put it back to fridge for another 45 minutes.
- Remove from fridge and coat with cocoa powder evenly.
Yield: 16-20 truffles
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