I was craving for Royce chocolate last night and really really want to eat nothing but chocolate. So i decided to try making them. And huala! Here's my Jas Chocolate! Yummy!!! It's good enough for me!
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Jas Champagne Chocolate Truffle
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Ingredients:
- 180g Dark Chocolate
- 40g White Chocolate
- 100g Whipping cream
- 3 Tbs champagne of your choice
- Cocoa powder for coating
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Method
1) Bring the whipping cream to boil. Remove from heat.
2) Add in the chocolates and stir till well blended.
3) Add in the champagne and stir till well mixed.
4) Refrigerate till harden. At least one hour. (however if you have chocolate mould pour direct to chocolate mould instead.)
5) Use two teaspoons to shape and drop into cocoa powder. Refrigerate for 1 hour before consumption.
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Note: 1) Must work fast or the truffle will be soften very quickly. Alternatively, put the chocolate over ice bath while shaping.
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