Chocolate!! – This is just enough to make my heart want more!! The word itself has so much power, that nothing more needs to be added.
And chocolate truffle – its like a true bliss, like heaven! Haha 😉
That’s how crazy I am about chocolate and anything related to it. So, one day I finally decided that I’m going to learn the art of making Chocolate truffles from one of my very close friends here at Stanford. And to my surprise, it was by far any of the easiest and yummiest recipes I’ve ever had. Trust me!! – Don’t believe it? Then see it for yourself.
Let’s get started!
- Unsweetened baking chocolate bar – 4 oz
- Dark chocolate (Ghirardelli/ Nestle or any kind) – 8 oz
- Condensed milk – 14 oz
- Unsalted butter – 1 stick or 8 tbsp
- Cocoa powder – for garnishing
- Cointreau(orange) liqueur, Chambord (Black raspberry)Liqueur – 2 tbsp (optional, can be totally avoided)
- In a deep bottomed pan, melt butter. Do not over heat the butter. As soon as it starts melting, switch off the stove.
- Add both the chocolate bars and mix well.
- Add condensed milk to the above mixture.
- Pour into a bowl and stir vigorously until smooth.
- Mix until all the ingredients are incorporated well and the consistency turns thick.
- Add any liqueur of your choice at this point. This step is totally optional.
- Remember : it should not be a pouring consistency. But not too thick either.
- Let it freeze atleast for an hour, to the point you can scoop it.
- After an hour, take the bowl out from the freezer.
- Scoop out one tbsp of the mix and make small balls by pressing it between your palms.
- Continue till you finish all the truffle balls.
- Roll in cocoa powder or even finely chopped nuts of your choice.
- Tada!! – Chocolate truffle balls are now all ready to be eaten 🙂
I recently attended a cookery show in my city, got quite a lot to see and learn over there. I loved the way people were helping each other inspite of knowing that it’s a competition, the way my hubby took care of my daughter (running behind her in the entire hall) so that I could take part uninterrupted, the way people presented their dishes, the way they converted simple everyday dishes into Masterchef dishes! Yes, I learnt that simplicity actually is the best. I also saw a Taj Mahal made purely out of white chocolate without using any ‘Taj Mahal’ mould, and I shall try it soon and let you also know how to make it once I’m successful at it ;-). I made these Puchka Fillings and Thai Curry and Rice, and was well appreciated by quite a lot of people:). Try these, and do let me know if you appreciate them too!!
This is me working at my table:)
A must try dessert!
Here go the ingredients in my recipe of puchka fillings:
- 10-15 pani puris / puchkas / gol gappas ( easily available in Indian stores)
- Dark or Light chocolate slabs (your choice) (melted either using double boiler or microwave)
- ½ ltr milk
- Few pistachios, almonds, kesar (saffron) strands
- 2-3 tbsp sugar
- Any fruit of your choice (strawberries, kiwis, mango, anything!)
- Mint leaves (for decoration)
- Chocolate sauce (for decoration)
Let’s make this yummy dessert:
- Make a hole in the centre of the puchkas. Coat the outer layer of the puchkas with chocolate. Refrigerate till the chocolate layer hardens.
- Make rabdi from the milk: Keep boiling the milk in a pan till it thickens, gently stirring continuously.
- Ensure that you keep stirring so that milk does not stick at the bottom and end up burning.
- Add almonds, pistachios, saffron strands. When thick, add the sugar.
- Switch of the gas. When cool, refrigerate.
- At the time of serving, fill the rabdi in the puchkas. Top it up with fruit pieces. Here I used kiwis in one and mangoes in the other.
- Decorate with mint leaves and chocolate sauce.