「驚喜」巧克力松露 Chocolate Surprise Truffles

Chocolate-surprise-truffles

材料 Ingredients 
125毫升雙層奶油 125 ml double cream
25克 無鹽牛油(奶油) 25g unsalted butter
(about a walnut-sized)
250克 優質的黑巧克力(70%可可固體),
破碎成小塊
250 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把榛子(壓碎) 1 large handful of hazelnuts, bashed up
50克 可可粉 50g cocoa powder
 一小撮辣椒粉 1 pinch of chilli powder

製作方法   METHOD

1. 將巧克力分成細塊,放在碗中。用小鍋將雙層奶油加熱至沸騰,加牛油,熄火。將奶油倒到巧克力中,待數分鐘,讓巧克力稍為融化。
Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.

2. 將混合物攪拌後先擱置數分鐘,然後再稍為攪拌至完全混合,用蓋/保鮮紙蓋上,放在冰箱約2小時。Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.

3. 將榛子放入焗爐烤香,壓碎,放置在碗/碟中。把可可粉放置在另一隻小碟子裡。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。
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.

4. 用最後餘下的巧克力混入辣椒粉, 製作「驚喜巧克力松露」。
When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.

Source: Jamie Oliver. com 

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