"What do you do with perfectly wonderful chocolate ganache that you made for the Maltesers Cake?"
"Make ganache truffles, of course, amma!"
So she did - and she decorated them and put them in a bottle for a Christmas present!
Don't shoot me - but I am not a chocolate fan. So this department is usually left to my daughter -and she does a brilliant job of making all sorts of chocolatey goodies!
Ingredients:
300 grams dark chocolate
125 ml thickened cream
30 grams melted butter
2 tablespoons desiccated coconut
cachous for decorating
2 tablespoons of melted white chocolate for decorating
Method:
Melt chocolate, butter and cream in a hot water bath. Keep stirring with a spatula and let the mixture turn thick and glossy.
Take the bowl off the water bath and let it cool till it comes to room temperature and starting to set.
You can leave it in the fridge to speed up the process if you like. This can take an hour to two hours.
Using your fingers, shape the chocolate into balls.
Roll on the desiccated coconut and decorate with white chocolate and cachous.
Keep stored in the fridge until you use it.
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