 |
| Chocolate Truffles #Recipes |
I am so delighted to post my 100th blog post today. And co-incidentally the festival of Raksha Bandhan is also today. I have a younger brother but he is miles away from me today. So, through this post, I am conveying my wishes and love to him and a virtual treat!
For those who are not aware of this Indian festival here is a brief introduction.
"Raksha Bandhan is a festival primarily observed in India, which celebrates the relationship between brothers and sisters. The festival is observed by Hindus, Jains and Sikhs. The central ceremony involves the tying of a rakhi (sacred thread) by a sister on her brother's wrist. This symbolizes the sister's love and prayers for her brother's well-being, and the brother's lifelong vow to protect her." (Source Wiki).
As I am writing this 100th post, I feel as if I have achieved an important milestone! Till date, I have posted a number of book reviews and some recipes too. Thank you all for supporting me on this blog journey!
Without much ado, here is today's recipe ~ Chocolate Truffles!
Adapted from here
How to Make Chocolate Truffles
Ingredients:
100gm semisweet chocolate, cut into small pieces
125gm milk chocolate, cut into small pieces
120 ml double cream
2 tablespoons butter, cut into small pieces
Dutch-Processed Cocoa Powder for coating.
Makes about 25-30 truffles depending on size.
Process:
1. Place the chopped chocolate in a medium-sized heatproof bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat. Bring it to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.
3. Stir with a rubber spatula until smooth. Make sure the chocolate has melted. If not, microwave it for 20-30 seconds.
4. Cover and place in the refrigerator overnight to make the truffle mixture firm.
5. Place your coating cocoa powder for the truffles on a plate. Remove the truffle mixture from the refrigerator.
6. With a spoon or melon baller or a small ice cream scoop form the chocolate into round or misshaped bite-sized balls. Greasing your palms slightly helps in the process.
7. Immediately roll the truffle in the coating and place on a parchment-lined baking sheet or tray.
8. Cover and place in the refrigerator until firm. Bring to room temperature before serving.
Looking for some other chocolate dessert ideas, check out
Eggless Chocolate Molten Lava Cake
Coffee and Chocolate Pudding
Enjoy! Thanks for stopping by! Cheers!
