Gorgeous treat - chocolate

Chocolate is a wonderful natural product, You should enjoy them unadulterated and high-proof - that is, with the highest possible content of cocoa. It is fortunate that so many good qualities have come on the market in recent years, as it is worthwhile even a small chocolate tasting. The beauty of really good chocolate is that you are happy with just a small piece that you can slowly melt on the tongue, and not further left and right looking for what else to eat. Good chocolate saves calories!

To refine chocolate, I like to make truffles. Here is my recipe for Truffles with passion fruit pulp.

For this I take: 420 grams of good milk chocolate 90 grams of cream a tablespoon of mild honey 160 grams of passion fruit pulp (frozen or from the glass) 60 grams of butter 300 grams of dark chocolate cocoa for dusting. As an alternative, you can also take mashed raspberries or ripe mango flesh coated with a fine sieve. First of all, I chop the chocolate and put it in a metal bowl. Then I boil the cream with the honey and the passion fruit pulp, pour the mass over the chocolate and let it draw for ten minutes - during this time the chocolate melts. I mix everything with the hand blender and let it stand for another quarter of an hour. Then I put the butter in little flakes under the chocolate mass and put it for twelve hours cold.



From the mass, I use a cookie cutter or a teaspoon to pierce 50 to 60 small piles, shape them a little and put them back in the cold. Now I melt the couverture over the hot water bath. I spit the truffles one at a time on a praline fork and gradually dip them into the couverture and then let them dry. Once the chocolate is firm, you can still roll the truffles with the praline fork a bit, so they get a nice finish. Then I dust it with cocoa - and enjoy this heavenly combination of chocolate and fruit!

It is also very fabulous Chocolate mousse with raspberry puree. For fresh lovers, I serve them in heart shaped, an ideal dessert for Valentine's Day. Here's how it works: I crush 200 grams of dark chocolate (70 percent cocoa) and 100 grams of good milk chocolate, put them together in a stainless steel whistle. On the hot, non-boiling water bath, I let the chocolate - covered with a plate - melt, about ten minutes. Meanwhile, I beat 300 grams of whipped cream and soften two sheets of gelatine in cold water. To get a fine raspberry puree, I mix 300 grams of raspberries (fresh or frozen) with three tablespoons of sugar and a tablespoon of lemon juice with the hand blender and pass everything through a fine sieve. I heat a tablespoon of raspberry puree in a small saucepan, dissolve the squeezed leaves of gelatin in it, and stir it under the remaining puree. Heart shape or not - I fill everything in six bowls and let it get stuck.

Then I cook sugar syrup out of 100 milliliters of water and 100 grams of sugar, beat two egg yolks with foam and add about 60 milliliters of hot syrup. I continue to beat until the mass is creamy and light. Add the melted chocolate and mix everything. Finally, I gently lift gradually 300 grams of whipped cream underneath - done! If I have nice raspberries, I put some of them on my "raspberry mirror", the cold raspberry puree in the bowls. Then the mousse comes. I decorate with a chocolate sheet and some fresh mint. Voilà - a great treat, even if you are not in love.



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