Gin Day
Folks,
It’s been quiet round here, thats partly because my friend Gin has been over.
Therefore, I’ve declared Saturday 13th June 2009 to be Gin Day.
Check it out, spread the word, and lets all enjoy a drink this weekend:
Delightful Chocolate Truffles
Back with the chocolate theme (at this rate the blogs more about sweet things than savoury, though I’m not saying that it is a bad thing!)
For those who like chocolate, things need to be simple, nothing too fancy. I adore chocolate truffles, you get the luxurious flavour of chocolate melting away. The issue is, they see to be damn expensive for just one or two little truffles with your coffee.
Fret not, as they are easy enough to make, as long as you don’t mind getting your hands messy.
Makes 18-24 truffles (dependent on size/greed etc)
- Heat the cream(115 ml) and butter ( 15 gm) in a saucepan, and bring to the boil
- Pour this over 150 gm of broken dark chocolate
- Allow this to stand (2/3 minutes) to melt the chocolate
- Stir with a whisk till smooth
Then just take this mixture, and put it in your fridge for a couple of hours (or overnight)
It is then onto the fun part, take spoonfulls of your truffle mixture and roll them into a ball and coat with cocoa powder.
Once created, place them back in the fridge to firm up. They will last for a week or two, but it is likely that friends and family will have made sure they don’t!
Unadulterated Chocolate Making
Who can resist chocolate? Not many people for sure, there are those of us who like the dark deep flavour of high cocoa chocolate. Whilst others amongst us love the light rich flavour of white. Of course, some prefer the middleground of milk. Where do you fall, let me know in the comments.
Personally, I fall at either extremes, really dark or really sweet. This is all about ‘real’ chocolate, nothing but the essentials are needed. Thanks to the people at Mayan Magic (yes that was a mini plug, I did receive the kit for free) I’ve had the opportunity to get messy in the kitchen with chocolate.
Mayan Magic Closeup
The kit itself has three main ingredients, powders, butters and agave nectar (for sweetening). Even if you can’t bake and have issues measuring things then do not fret. It’s as simple as :
- Chop & Melt the butters (bain marie aka bowl over water)
- Whisk in the powders till smooth
- Taste, and taste again.
- Add agave nectar till sweet enough.
- Pour into moulds.
- Chill
- Devour
Finished and Nibbled Chocolate
I used mini silicone tart tins as my moulds, and had a little nibble as you can see. Check back in the next day or two (or have a look at you RSS) to see about the mess I made using the chocolate. Just think, pure unadulterated truffles.
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