Cocoa Truffles  
Ingredients
Unit
Quantity
Butter Unsalted
Gms
75
Invert sugar
Gms
85
Dark chocolate Selbourne
Gms
450
Amul Cream
Gms
200
Liquid Glucose
Gms
20
Milk
Gms
75
Cocoa Mass
Gms
50
Cocoa Powder (CP777
Gms
25

 

  Preparation
 
  • Melt dark chocolate and cocoa mass keep aside.
  • Boil the milk, amul cream, invert sugar and glucose.
  • Pour over the chocolate and mix well at the 35’c add the butter.
  • Pipe with nozzle bulbs, make into round balls, enrobe with dark chocolate.
  • Dust with the cocoa powder serve on the platters.
  • Melt the chocolate add the pista paste and French biscuit mix well and reserve at room temperature.
  •    

    Honey Chocolate Mouse

     
    Ingredients
    Unit
    Quantity
    Milk Chocolate Selbourne
    Gms
    300
    Dark chocolate Selbourne
    Gms
    500
    Egg Yolk
    Gms
    12
    Amul Cream
    Gms
    400
    Honey
    Gms
    30
    Sugar
    Gms
    150
    Water
    Gms
    50
    Whipped
    Gms
    400
    Gelatin
    Gms
    14
     

    Preparation

     
  • Melt the dark chocolate with milk chocolate, boil the cream mix with chocolate and make the ganache.
  • In sauce pan cook the sugar with water till it reaches 118’c
  • Whip the egg yolk pour the sugar mix over and make sabayon in the machine.
  • Soak the gelatin with the cold water; whip the cream to the semi whip consistency.
  • Take ganache mix with the sabayon mix, melt the soaked gelatin mix with ganache mix and finally fold the whip cream.