I am so delighted to post my 100th post today which co-incides with Raksha Bandhan. I have a younger brother but he is miles away from me today. So, through this post, I am conveying my wishes and love to him and a virtual treat!
For those who are not aware of this Indian festival, "Raksha Bandhan is a festival primarily observed in India, which celebrates the relationship between brothers and sisters. The festival is observed by Hindus, Jains and Sikhs. The central ceremony involves the tying of a rakhi (sacred thread) by a sister on her brother's wrist. This symbolizes the sister's love and prayers for her brother's well-being, and the brother's lifelong vow to protect her." (Source Wiki).
As I am writing this 100th post, I feel as if I have achieved an important milestone! The Wordless Wednesdays and Teaser Tuesdays helped me to acheived it faster. Till date I have posted a number of book reviews and some recipes too. Thanks you all for supporting me in this blog journey!
Without much ado, here is today's recipe ~ Chocolate Truffles!
Recipe Source: Joy of Baking
Chocolate Truffles:
100gm semisweet chocolate, cut into small pieces
125gm milk chocolate, cut into small pieces
125gm milk chocolate, cut into small pieces
120 ml double cream
2 tablespoons butter, cut into small pieces
Dutch-Processed Cocoa Powder for coating.
Makes about 25-30 truffles depending on size.
Process:
1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat. Bring it to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.
3. Stir with a rubber spatula until smooth. Make sure the chocolate has melted. If not, microwave it for 20-30 seconds.
4. Cover and place in the refrigerator overnight to make the truffle mixture firm.
5. Place your coating cocoa powder for the truffles on a plate. Remove the truffle mixture from the refrigerator.
6. With a spoon or melon baller or a small ice cream scoop form the chocolate into round or mis-shaped bite-sized balls. Greasing your palms slightly helps in the process.
7. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
8. Cover and place in the refrigerator until firm. Bring to room temperature before serving.
Enjoy! Thanks for stopping by! Cheers!
Process:
1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat. Bring it to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.
3. Stir with a rubber spatula until smooth. Make sure the chocolate has melted. If not, microwave it for 20-30 seconds.
4. Cover and place in the refrigerator overnight to make the truffle mixture firm.
5. Place your coating cocoa powder for the truffles on a plate. Remove the truffle mixture from the refrigerator.
6. With a spoon or melon baller or a small ice cream scoop form the chocolate into round or mis-shaped bite-sized balls. Greasing your palms slightly helps in the process.
7. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
8. Cover and place in the refrigerator until firm. Bring to room temperature before serving.
