松露巧克力 Chocolate Truffles

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:

1. 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。
2. 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。
3. 取出用小匙及指尖做成小丸子形狀，放回雪柜 45 分鐘。
4. 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 :

1. 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.
2. Place the chocolate mixture in a plate with non-stick baking paper, store in fridge for about an hour or until firm and moldable.
3. 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.
4. Remove from fridge and coat with cocoa powder evenly.

Yield:  16-20 truffles

Tags: cocoa powder, 白松露菌油, dark chocolate, double cream, 黑巧克力, white truffles oil, 可可粉, 濃鮮忌廉