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Best chocolate truffle ever!

dessert No Responses »
Nov 082012

*photo taken with the phone

I have made chocolate truffle just once in this entire life of mine and trust me, i got traumatized. So difficult to shape!

Sometime last week, i decided to give chocolate truffle another go, with a different recipe no less. I read up a couple of recipes before deciding on this particular recipe which in my humble opinion, seemed pretty solid because of one additional ingredient. And guess what? Molding these chocolates was as easy as ABC! By the way, i didn’t even have to use my hands. All i did was scrapped the hardened chocolate with spoon, threw all of them into a plate of cocoa powder, gave them a roll or 2 and viola!

So simple but oh so orgasmic (and affordable too!) these wicked stuff! <3

Chocolate Truffle

(makes 30)

227 g good dark chocolate – i used 76%
120ml whipping cream
28g unsalted butter
2 tbsp alcohol, optional

Coating for chocolate

cocoa powder, toasted nuts, tempered chocolate, shaved chocolate, coconut flakes

Method

1. Place the chocolate in a bowl. Set aside. Heat cream and butter in a saucepan over medium heat. Bring to just boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or 2. Stir with a rubber spatula till smooth. If desired, add liqueur. Cover and place in the fridge until the mixture is firm.
2. Shape anyway you fancy. Roll them, slice them, scoop them. But immediately roll the truffle in the coating, cover and refrigerate until firm. These truffles can last for a couple of weeks or frozen for a couple of months.

(recipe from Joybaking)

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No price for guessing what i’d be making this Sunday night! ;)

pssttt : my entire box got emptied out in less than a week and i actually doubled the recipe! Horrors!!

Previous attempt on Chocolate Truffle here.

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Eton Mess.. what a mess!

dessert 13 Responses »
Oct 212011

It’s raining pomegranate at home lately.

Darcy has been bringing this ruby-like fruit home every week for a couple of weeks now. Most of the time, i’ll just eat it just like that as snacks. Apart from salads, i really can’t think of what to do with it until one day, my batch of pink macaron failed on me. :(

The goodness of pomegranate :

Recent scientific research is demonstrating that pomegranate may be helpful in the prevention and treatment of various types of cancer such as breast cancer, skin cancer, prostate cancer and lung cancer.  Research using both mouse mammary organ culture and human breast cancer cells in vitro has demonstrated anticancer effects of pomegranate extracts.

October is Breast Cancer Awareness Month (BCAM).

Breast Cancer Awareness Month (BCAM) is an annual international health campaign organized by major breast cancer charities every October to increase awareness of the disease and to raise funds for research into its cause, prevention, diagnosis, treatment and cure. The campaign also offers information and support to those affected by breast cancer’

As well as providing a platform for breast cancer charities to raise awareness of their work and of the disease, BCAM is also a prime opportunity to remind women to be breast aware for earlier detection.

I’ve been meaning to participate in the Pink Ribbon Walk again this year, just like what i did back in 2009 – yikes, it has been 2 years already! Unfortunately, due to my tight schedule, i had to give it a miss.  But come next year, i’ll make it a point to join the walk again, tight schedule or not. ;)

Eton Mess

*makes 4 smallish cups

  • 2 cups strawberries
  • a handful of pomegranate seeds
  • 2 teaspoons pomegranate juice
  • 2 cups whipping cream
  • 2 cups failed macarons, crumbled

Directions

1. Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.

2. Whip the cream in a large bowl until thick but still soft.

3. Arrange the berries, pomegranate seeds and crumbly macarons in your preferred way on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.

Adapted from Nigella Lawson

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This gotta be one of the quickest, (but not yummiest :P) dessert that i’ve ever assembled. Just 5-10 minutes, and you’ve got  some pretty decent tasting and gorgeous looking desserts staring back at ya!

Meanwhile, i’ll just go do some read ups on how to use those pomegranate seeds that have been sitting in the fridge since 2 days ago.

Durian Tiramisu

cakes, dessert 21 Responses »
May 182011

U guys are amazingly kind!

No one mentioned about my previous entry on the identical photos. Heh!

For a while, i had expected some back lashing. I mean, 2 identical photos but with different focus point?!?! What an easy way out! *grin* Alas, no one said anything!

WAIT.

Errr.. you did notice the different focus point, didn’t you?

:P

Anyway, back to this entry.

Durian.

+

Tiramisu.

A match made in heaven!

I believe durian needs no introduction in this blog anymore.

After Durian Cake and Durian Puffs, i bet you’d know how much i love durians by now aye? I think i had made it quite clear earlier? Damn, i’m really so Dory these days! *clicks on the Durian Cake entry* Aahh okieee, i did!

So yes, durian and tiramisu…

On a scale of 1 to 10, 10 being extremely impatient and 1 being i don’t really care, photographing these precious in cups propelled my already-not-so-patient nature to 9.9 (!!) and i kid you not. Usually, i could carry on shooting for 5 to 10 minutes, playing with the angles and my few props but this tiramisu, let’s just say.. i didn’t even give a damn how the photos turned out because all i wanted to do was to wolf all of it down. STAT!

Man, you have no idea how trying it was, fighting the urge to just to drop the camera and EAT! You know, one of those very rare ‘screw the photos…screw the blog. I just wanna eat the friggin food‘ moments. In this case, it was durian-misu!

Durian Tiramisu

(adapted from here)

~ Oh yes, do check out Cuisine Paradise’s Eggless Durian Tiramisu too while you’re at it. Ellena’s version looks equally lip-smacking if not more ;)

*yields 6 cups + 1 full casserole in the smallest size
* as for lady’s finger, i like this brand starts with V that can be found in all Cold Storage, Singapore. the packaging is orange in colour.

Syrup
90 ml water
90 ml milk
75ml Bailey
15 ml rum
1 teaspoon vanilla
1.5 tablespoons melted chocolate or chocolate syrup

Cream

500g mascarpone cheese
250 g whipping cream
500g durian flesh, pureed with hand blender
50-70g sugar
15 -25ml XO whisky or Otard

Method
Roast the lady fingers in the oven at 160°C for about 5 minutes. (Optional) could be done without. Roasting the ladyfingers will give the cake a better flavor.

First make the cream and place in the refrigerator.
Beat very well the whip cream + the above sugar until sugar is dissolved, make sure you don’t mix it too much (whip cream can turn to curds if over beaten), and then, beat the cheese for just a few seconds. Combine cream, cheese and durian. Add whisky. Mix well.

For the syrup
Place all the ingredients into a measuring cup and warm 30 seconds in the microwave. It doesn’t need to be hot, just warm would do.

Assemble the cake
Place a layer of lady fingers on the bottom of the baking pan, using exactly half the liquid sprinkle all over the lady fingers, make sure you don’t put too much in one side and less in other areas.

Take a tea strainer and powder with cocoa (about 1 full teaspoon-if needed more add as desire) all over the lady fingers.
Take 1/2 of the cream mixture and place it in the middle of the cake. This is a little tricky… cream tends to stick to the spoon and get loose because of the cocoa powder. What I do, is push the cream towards the sides of the pan, until it touches the walls. The cream must touch the walls all around, and make sure the cream is spread well and no holes are communicating with the lady fingers bellow. We don’t want any liquid to go to the layer bellow.

Place next layer of lady fingers over the cream, sprinkle the rest of the syrup, sprinkle with cocoa and place the rest of the cream on top of everything. Level well and sprinkle plenty with cocoa.

Refrigerate over night.
(which i doubt you would. I didn’t)

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Halfway through fiddling with the camera, i decided i had enough. I took the spoon and well, the rest of the story… it’s for me to know and not for you to find out. Not good for ma image, y’know! (if, i had one to begin with that is) HA!

I went into action (read : snap, click, snap) with 5 full cups (of tiramisu).

And I came back with just 3 + 2 empty ones.

Photography can never be more satisfying than this! HEE!

*burrrrppp*

if u must know, i call this, my cuppa haven~

If you love durian and if you love tiramisu, you MUST, MUST give this a go.

Bet you will come scolding me after that… for causing you much distress with your extra kilos! ;)

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