鍵入食材或食譜搜尋:

2011年2月11日

松露朱古力【情人節甜品】Lindt Chocolate Truffles

松露朱古力 Lindt Chocolate Truffles01

情人節快到,為了應應節,基絲汀又來玩玩新意思。這松露朱古力 (Chocolate Truffles) 是心意細微的甜品,靈魂在於朱古力,所以最好用優質的朱古力才好吃。平時愛吃瑞士蓮 Lindt 朱古力(巧克力),一見有特價就入貨。到這時候,拿出來做甜品最好不過。在 Lindt 的官方網站找到一個做松露朱古力 Chocolate Truffles 的食譜,超簡單易做,只需要三種材料就成。不過,做滾圓朱古力粒那步驟,就要用心,細心,加愛心,才可以。情人節是講心,表達心意的節日嘛!

份量可做 20粒 (食譜來源:Truffles from Lindt 食譜下載 PDF版本

材料:
  • 忌廉(heavy cream) ¼杯 (60毫升)
  • 苦甜朱古力(我用 Lindt dark chocolate,切碎)150克
  • 牛油(室溫軟化) 1 湯匙 (15克)

松露朱古力製作圖 Lindt Chocolate Truffles Procedures01

松露朱古力製作圖 Lindt Chocolate Truffles Procedures02

做法:
  1. 把忌廉倒進一小鍋中,用小火煮至將滾。加入切碎的朱古力。離火,拌勻至朱古力完全溶解。
  2. 加牛油,拌至完全溶解,直至混合物平滑。
  3. 把混合物倒至一小碗中,蓋上保鮮膜,緊貼朱古力混合物的表面。(如圖示)。放涼後,放入雪櫃(fridge)冷藏2小時,或直至硬身。
  4. 用一刮蜜瓜的小圓匙(melon baller 我用兩隻匙羹及手指),刮出適量的朱古力,滾圓,放在 baking paper 上面。(註:如果朱古力粒變得太軟,可再行冷藏至可操作的軟硬度。)
  5. 逐粒朱古力混上可可粉,杏仁粒,糖粒。放回雪櫃中冷藏,即成。

松露朱古力 Lindt Chocolate Truffles03

溫馨提示:
  1. 因為朱古力粒含油量高,混圓小粒時會在手中溶解。可用凍水洗手降溫,抹乾水份才操作。動作要快,滾圓動作切勿太長時間。
  2. 滾圓時,可用少許可可粉沾手。
  3. 基絲汀這次做了三種不同口味的松露朱古力:分別沾上可可粉,杏仁碎(預先在焗爐烤香,然後磨碎)和糖粒。
  4. 大家可按自己的喜好,沾上切碎或刨碎的朱古力,或其他果仁,譬如核桃,開心果仁,或榛子等。
松露朱古力 Lindt Chocolate Truffles02



Creative Commons License 著作權所有,請勿擅自轉貼食譜全文( 簡易食譜 致)
只歡迎「部份引用」,引用時請註明「網站名稱」及「文章網址」

34 則留言 :

  1. This reminds me of those korean dramas! They usually feature the lead actresses making truffles for their beloved male counterparts

    回覆刪除
  2. 謝謝你呀~~ 看上去就好好味... 不知基絲汀識懂不懂得做普通忌廉蛋糕的忌廉? 我想做, 但是不知道應該用幾多糖霜才好味, 又不知用哪種%的cream~

    而上面用的Cream 又是幾多%的呢? 不好意思我這個外行人的問題可能太水皮..

    回覆刪除
  3. @Michelle Chin
    So romantic! When I went back to HK, I saw some korean dramas too.

    @Eudora
    用多少糖?不打緊,只需要平均黏著就可以。
    這食譜很有彈性,用多少%脂肪的 cream 也可以。

    回覆刪除
  4. can I use white chocolate?

    回覆刪除
  5. @cheryl
    Yes, you can. If white chocolate is used, skip the butter then.

    回覆刪除
  6. 如果我用其他巧克力(不是Lindt的),可以吗?

    回覆刪除
  7. @phua
    當然可以用你喜歡的其他巧克力的。這個沒問題。

    回覆刪除
  8. Hi there, I would like to know how many % of the dark chocoalte you are using in this recipe coz I used the 70% dark chocolate from Purdy's and the product turns out to be too hardened......
    so if I want to use 70% dark chocolate how much cream do you think I should add..I know adding too much cream would make it too liquid-ish
    so like about 100ml?

    回覆刪除
  9. @joanne:
    I used Lindt's dark chocolate with sea salt. But for this truffle recipe, it should work for all kinds of chocolate. That's straight forward, simple with no tricks at all.

    回覆刪除
  10. @Christine@Christine's Recipes
    sorry the reason I asked is because I tried your recipe with the dark chocolate I had and it turns out to be too hardened. But I would try it again with a little bit more cream and see how it goes

    回覆刪除
  11. @joanne
    Oh, I see. But mine was ok.
    Give it another go then. Let me know after you try.

    回覆刪除
  12. May u recommend me any heavy cream brand tat can buy easily?

    回覆刪除
  13. @匿名:
    I love Paul's. Where do you live? Can you get this brand?

    回覆刪除
  14. i live malaysia.. i dono wor. cz i seldom buy all tis.

    回覆刪除
  15. @匿名:
    Sorry, I don't have any idea of any brands of heavy cream available in Malaysia. I live in Australia.

    回覆刪除
  16. Christine 你好﹐我前天根據你的食譜做了松露朱古力﹐雖然搓得不漂亮,但味道不錯啊,連我平日不特別愛甜點的老公都吃了不少。非常感謝你的分享和介紹! :)

    回覆刪除
  17. hi christine, 請問忌廉(heavy cream)用whipping cream 可以嗎 ?

    回覆刪除
  18. 點可以整到冇咁易溶?

    回覆刪除
  19. @man
    天氣和手溫很容易令朱古力溶。
    盡量用叉或匙羹。
    要用手的話,用水冲水涼後,盡快做。
    如果見朱古力開始溶,不要繼續,放回雪櫃冷藏硬一些後,才繼續做。

    回覆刪除
  20. 我想問把朱古力倒模凝固可以嗎? thx

    回覆刪除
  21. @ivan
    倒模凝固朱古力更加好,又快呢。

    回覆刪除
  22. Hello,我想問如果5把朱古力混合物放入櫃冷藏,在室溫待硬,可以嗎?
    我怕雪涷後再整會不停溶,出水
    是否做完滾圓步驟立刻上粉,就不怕溶?

    回覆刪除
  23. 想問問...送比朋友,離開雪櫃會溶??

    回覆刪除
  24. Hi Christine,謝謝你分享蛋糕做法。我很喜歡!
    但有幾個問題要請教你,蛋糕的中到底部為什麼有些濕濕呢,我焗了一個多兩小時,表面已經裂開。是因為我用了卡通模型嗎?當我冷放一會要取出蛋糕時,底部很軟爛掉了。我該怎麼做呢?
    謝謝

    回覆刪除
  25. @Pai Wu:
    你是問哪個蛋糕食譜?最好在要問及的食譜下留言,讓我清楚一些,容易回答你的問題啊。

    一般來說,用的蛋糕模的品質或物料對焗出來的製成品有一定影響的。

    回覆刪除
  26. Hi Christine,
    I just want to say a big thank you to you.
    I am a newlywed, have been married for 4 months now. I didn't know how to cook before, didn't even cook or bake ever. When I first tried cooking, I went online and searched for recipes and your web site first came to my eyes and I got addicted ever since. I tried about 30 of your recipes now, and I got success for most of them and all my family/friends are very surprised and happy for me. I did the souffle, steamed tapicoa red bean cake, lemon ginger chicken wings, sweet potato glutinous rice cake, baked pork chop with fried rice, hong kong style egg tart etc. I followed all your steps and find that indeed I do enjoy to cook and I want to thank you for your amazing recipes! I live in Canada, and I ordered your book online on January 4, still waiting for it but I am checking my mailbox everyday!! 謝謝

    回覆刪除
    回覆
    1. Thanks so much for trying my recipes.
      Your feedback made my day. Really glad that your family and friends liked the dishes too.

      Thanks for your support of my cookbook ! Keep me posted if you get your delivery.

      Happy cooking and happy new year !

      刪除
  27. 可以用奶油嗎還是一定要牛油?

    回覆刪除
  28. Hi Christine,

    無意中找到這篇教學,很實用也很簡單,唯一困難的是"搓圓"朱古力,任憑我用什麼方法都無法弄得像你一樣漂亮。可以改用朱古力模嗎?例如心型或其他造型的?如果套用模的話,在攪拌均勻後就要倒模是嗎?? 再放入雪櫃雪兩小時,再灑上可可粉。請指教!

    KK

    回覆刪除
    回覆
    1. 可把朱古力混合物倒進模型中,待涼冷藏,再黏上可可粉。


      刪除

近期食譜

搜尋簡易食譜