CHO­CO­LATE TRUF­FLE MASTER­CLASS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus 2 hours freez­ing Cook­ing time 5 mins Makes 24

300ml thick­ened cream

2 Tbsp glu­cose syrup

1 tsp vanilla paste

1 Tbsp malted milk pow­der 400g dark cho­co­late, finely chopped 150g milk cho­co­late, finely chopped Ad­di­tions such as chopped pra­line, toasted nuts, free-dried fruits, choc chips, flavour­ing essences and chopped dried fruits

1 cup co­coa pow­der

STEP 1 Put cream, glu­cose syrup and vanilla in a small saucepan and set over medium heat. Bring to a sim­mer, then set aside for 10 min­utes. Sim­mer again and whisk in milk pow­der to dis­solve. STEP 2 Put half of the dark cho­co­late and milk cho­co­late in a heat­proof bowl. Pour in hot cream mix­ture, then whisk un­til smooth. Fold in any ad­di­tions, then pour into a slice tray and re­frig­er­ate un­til firm. Form into rough tea­spoon-shaped pieces, then put on a lined tray. Freeze for 2 hours. STEP 3 Melt re­main­ing dark cho­co­late, then rub on truf­fle pieces us­ing gloved

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