自製軟滑巧克力松露 Amazing DIY chocolate truffles

Amazing-DIY-chocolate-truffles

材料 Ingredients 
300毫升雙層奶油 300 ml double cream
1旋鈕(約1夥合桃大小)
無鹽牛油(奶油)
1 knob unsalted butter
(about a walnut-sized)
1隻 蜜橙皮(磨碎) finely grated zest of 1 clementine
300克優質的黑巧克力(70%可可固體),
破碎成小塊
300 g good-quality dark chocolate (70% cocoa solids), broken into small pieces
一小撮海鹽 1 pinch sea salt
少許白蘭地 1 splash brandy
1把混合堅果
(巴西堅果,烤杏仁和榛子)
1 handful mixed nuts, (Brazil nuts, toasted almonds and hazelnuts)
3湯匙可可粉 3 tablespoons cocoa powder, to serve

製作方法   METHOD

1. 在平底鍋以中火將雙層奶油加熱(不至沸騰)。待有微小的氣泡開始出現,加入牛油和蜜橙皮。
Put the cream in a pan over a medium heat and let it heat up. You don’t want it boiling, just hot. As soon as tiny bubbles start to appear, add the knob of butter and the clementine zest.

2. 當牛油融化後,加入巧克力塊攪拌至巧克力慢慢融化。如果混合物出現輕微的分解,可加少許熱水。
Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go, so the chocolate melts nice and slowly. If the mixture splits slightly,  add a splash of boiling water.

3. 加入少許鹽和白蘭地,攪拌。
Add a pinch of salt to the mixture. Stir in a splash of brandy.

4. 當所有材料完全融化,將巧克力混合物倒入盤或碗中。放在冰箱約2小時。
Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. Pop this in the fridge for about 2 hours to set.

5. 準備製作松露巧克力前,先從冰箱把巧克力放於室溫約30分鐘。
About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.

6. 將混合果仁放入膠袋中,用麵團捧把它們壓碎。把果仁和可可粉各自放在小碟子裡。
Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and your cocoa powder in the other.

7.  用一隻小匙弄成一個小朱古力球,然後用沾上可可粉、碎果仁或其他任何你喜歡的東西即成。
Spoon the truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Ready to serve.

Source: Jamie Oliver. com 

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