| 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.
|
