http://simplytexgoglobal.blogspot.com/
Category: Truffles, bonbons and candies
Preparation time: 1 h 20 min
Makes 30-35 truffles.
INGREDIENTS:
12 ounces DAGOBA Lavender Blueberry Dark chocolate bar
3/4 cup heavy whipping cream
1 tsp real vanilla extract
1/3 cup dried blueberries
Dutch-process cocoa powder
Powdered sugar
Assembly:
Chop the chocolates and place in a heat-safe bowl. Set aside.
In a saucepan, heat the whipping cream over a medium-low heat until it starts to simmer.
Remove from heat and pour slowly over the chopped chocolates, whisking the mixture to prevent the chocolate from burning.
Continue whisking until the chocolate is smooth and fully melted.
Add the dried blueberries and vanilla. Mix until all ingredients are thoroughly incorporated.
Cover the mixture with plastic wrap and place inside refrigerator for 1-2 hours, or until the mixture is firm enough to hold its shape.
Combine the cocoa powder and powdered sugar in a shallow bowl or plate.
Remove the mixture from the fridge. Using a spoon, scoop small bits of the mixture and shape into balls roughly 1-inch in diameter. Roll each ball in the cocoa powder/powdered sugar mixture, making sure each ball is coated thoroughly.
Place all coated truffles in an airtight container. Keep the container inside the refrigerator until you're ready to serve.
Category: Truffles, bonbons and candies
Preparation time: 1 h 20 min
Makes 30-35 truffles.
INGREDIENTS:
12 ounces DAGOBA Lavender Blueberry Dark chocolate bar
3/4 cup heavy whipping cream
1 tsp real vanilla extract
1/3 cup dried blueberries
Dutch-process cocoa powder
Powdered sugar
Assembly:
Chop the chocolates and place in a heat-safe bowl. Set aside.
In a saucepan, heat the whipping cream over a medium-low heat until it starts to simmer.
Remove from heat and pour slowly over the chopped chocolates, whisking the mixture to prevent the chocolate from burning.
Continue whisking until the chocolate is smooth and fully melted.
Add the dried blueberries and vanilla. Mix until all ingredients are thoroughly incorporated.
Cover the mixture with plastic wrap and place inside refrigerator for 1-2 hours, or until the mixture is firm enough to hold its shape.
Combine the cocoa powder and powdered sugar in a shallow bowl or plate.
Remove the mixture from the fridge. Using a spoon, scoop small bits of the mixture and shape into balls roughly 1-inch in diameter. Roll each ball in the cocoa powder/powdered sugar mixture, making sure each ball is coated thoroughly.
Place all coated truffles in an airtight container. Keep the container inside the refrigerator until you're ready to serve.
Comments
Post a Comment