INGREDIENTS
EGG
01 kg of chocolate;
STUFFING
01 kg of white chocolate;
01 teaspoon of passion fruit juice;
02 teaspoons of butter;
04 teaspoons of honey;
790 g of heavy cream.
HOW TO PREPARE
STUFFING
Heat the heavy milk, the honey and the butter. When it
boils, remove from the heat and put the chocolate, mixing until it melts
completely. Add the passion fruit juice and mix it well. Let it cool and keep
it in the fridge for 30 minutes. Remove it from the fridge and fill the Easter
chocolate egg.
EGG
Melt the chocolate in water bath, carefully to avoid it
burns. Take the half of the melted chocolate and drop it to the bench, spread
the chocolate with a kitchen spatula or spoon, let it cool until it gets a 27ºC
temperature. Hint: put a bit of chocolate at the tip of the knife to see if it
is thickening and if it is bright.
Mix it with the other half which is in a bowl. In a Easter
egg mold, drop the chocolate making a layer and take it to the fridge for 2
minutes. The rest which is in the bowl, always mix to avoid it crystallize.
Remove the mold with the first layer from the fridge and drop the chocolate to
make a second layer. Now, get the truffle stuffing and cover it with the
chocolate. Take it to the fridge for more 2 minutes and unmold it.
SERVINGS
Depends on the chosen mold, but it serves about 05 units of
200 g.
TIME TO PREPARE
01
hour
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