松露朱古力【情人節甜品】Lindt Chocolate Truffles | 簡易食譜 - 基絲汀: 中西各式家常菜譜 -->

松露朱古力【情人節甜品】Lindt Chocolate Truffles

by · 34 則留言
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

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

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  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..

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  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。

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  4. can I use white chocolate?

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

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  6. 如果我用其他巧克力(不是Lindt的),可以吗?

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  7. @phua
    當然可以用你喜歡的其他巧克力的。這個沒問題。

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  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?

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  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.

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  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

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

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

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

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

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

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  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! :)

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

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  18. 點可以整到冇咁易溶?

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  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。

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  20. 我想問把朱古力倒模凝固可以嗎? thx

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  21. @ivan
    倒模凝固朱古力更加好,又快呢。

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  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?

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  23. 想問問...送比朋友,離開雪櫃會溶??

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  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

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  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。

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  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

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    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 !

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  27. 可以用奶油嗎還是一定要牛油?

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  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

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    1. 可把朱古力混合物倒進模型中,待涼冷藏,再黏上可可粉。


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