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Thursday, February 17, 2011

CHOCOLATE TRUFFLES




This is a perfect dessert, party or "hantaran" for engagement. The beauty of this truffles, you can coat it with castor sugar, chocolate rice, desiccated coconut, almond or pistachio depending on occasion and perferences. Using chocolate and butter it is easy to make and can be prepared in advance.

INGREDIENTS
6 tablespoons unsalted butter / 6 sdb mentega
1 1/3 cup semisweet chocolate chips / 1 1/3 cawan semisweet chocolate chips
1/4 cup (60 ml) heavy cream / 1/4 cawan (60 ml) krim pekat

PREPARATION

Melt butter and chocolate in the bowl of a double boiler or in a heatproof bowl set over a shallow pan of simmering water. Stir well until fully melted and smooth. Pour the chocolate into a shallow pan (a 9×12 inch pan works fine), cover with plastic wrap and allow to chill in the refrigerator for a minimum of 3 hours, until very firm. Working with completely firm chocolate* is critical, so be patient./ Cairkan mentega dan coklat dalam double boiler. Kacau sehingga betul-betul cair dan licin. Tuangkan coklat kedalam loyang leper 9 x 13 tutup dengan plastic dan biarkan sejuk di dalam fridge sekurang-kurangnya 3 jam.
When chocolate is firm, use a teaspoon or small ice cream scoop to create 1-inch pieces, shaping them into balls with your hands. Drop the chocolate pieces into the sugar, coating well. Return the truffles to the refrigerator to chill up to 30 minutes prior to serving. You may store them for up to two weeks, covered, in the refrigerator or up to 4 months in the freezer. Allow to defrost before serving. I like to refresh the coat of sugar before plating, as well./ Apabila adunan dah sejuk dan beku sendukkan dengan sudu atau senduk ice cream dan bentuk seperti bola dengan menggunakan tangan. Oleskan ke atas samada gula halus, coklat rice ataupun kelapa kering. Sejukkan semula ke dalam peti ais.
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Resipi ini sesuai untuk dibuat sebagai bahan hantaran perkahwinan. Agak manis dan yang menariknya bahagian luarnya boleh disalutkan dengan berbagai jenis bahan. Antara salutan yang boleh digunakan ialah -
  • gula halus
  • kelapa kering
  • coklat rice
  • badam hancur
  • kacang pistachio
Size bebola boleh mengikut citarasa masing-masing tetapi jika membuatnya untuk minuman petang saya cadangkan bentukanya sebesar buah Melaka kerana sajian ini agak manis.

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Next Post - Vanilla Pancake
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6 comments:

Indonesian In Turkey said...

Oh my.... Tak tahan lihat yang coklat legit macam ini! ^_^ Looks yummy and delight Patty! And I want to grab your okra with sambal... goshhhh.. that sambal make my mouth watering :P

izahdaut said...

akak..klu dah beku coklt ni tk keras ye...boleh sendukkan jadi bebola ke?

Wanieyra said...

salam kak..

kalu anak2 ira tgk ni mmg dia orang suka ni. Ingatkan guna kek coklat. Krim pekat tu mcm mana rupanya...susu pekat ke?

Paty's Kitchen - Cook with passion. said...

Hey Citra, ya I believe the best with okra beside as a side dish for curry is this. I love this, memang sedap. Give a try after all our taste buds are for hot and spicy.

Paty's Kitchen - Cook with passion. said...

Salam Izah, jangan letak di freeze, letak dibawah aje. Akan sejuk macam kita buat ganache yang lain. Kalau Izah nak buat Kak cadangkan buat kecil-kecil Kak silap buat besar-besar dahlah tak cantik payah nak habiskan. Try salutkan dengan badam atau gula halus.

Paty's Kitchen - Cook with passion. said...

Salam Wanieyra, nak gunakan Kek coklat pun boleh tapi malasla nak bakar-bakar lagi. Ada satu lagi cara memang gunakan Kek Coklat tetapi kena scoop bulat-bulat tu masa Kek tengah panas-panas. Krim pekat tu beli dekat kedai kek, ia dalam kotak samada dia tulis DOUBLE CREAM atau THICK CREAM. Selamat mencuba.

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