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香橙抹茶松露

香橙抹茶松露

  • Recipe parson20160119 26781 hqf99x 2人份
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用这份香橙抹茶松露配方打造一款完美的自制甜点吧。这款松露将香橙鲜明出众的香气与抹茶清新的叶子味道结合,这两种截然不同的味道在白巧克力浓郁奶香的调和中达到了奇妙的平衡。这是一款理想的餐后甜点,也是一份独特的情人节礼物。

材料

for the yuzu white chocolate ganache:
• 100g double cream
• 175g good quality white chocolate
• 1-3 tbsp yuzu juice


for the white chocolate and matcha coating:
• 300g good quality white chocolate
• 20g matcha powder

做法

  1. Bring cream to the boil on a stove top, then turn off the heat. Break apart 175g chocolate and place into a separate bowl. Pour the hot cream over the chocolate and whisk together until the chocolate melts and everything combines to create a thick ganache.

  2. Add yuzu juice one tablespoon at a time. After each tablespoon, be sure to mix the yuzu in and taste test the ganache. Different people like different amounts of citrus, and this method ensures that the yuzu flavour is not too strong or weak for you.

  3. Spread ganache on a shallow dish, cover in cling film, and refrigerate for 20-30 minutes or until the ganache is firm to the touch. Spoon bite-size amounts into your hands and roll into balls.

  4. Next, melt the remaining chocolate, taking care to make sure it is not too hot, and pour into a small bowl. Sprinkle the matcha powder into a separate bowl.

  5. Place a truffle into the bowl containing the melted chocolate and roll around until the truffle is coated. While the chocolate coating is still wet, place the truffle in the matcha powder and roll until it is covered again. Repeat with the remaining truffles.

  6. Cover the completed truffles with cling film again and refrigerate until the chocolate coating has hardened. Then, enjoy.

小贴士

• For a stronger matcha flavour, try adding 5-10g matcha powder to the hot cream, leaving it to in infuse for five minutes, then adding the combined mixture to the white chocolate and whisking together.
• If you would like to save some truffles for later, you can store them in a plastic container in the fridge for up to two weeks.

Ingredients20160119 26781 1qjvetq

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