Posted in desserts

Mint chocolate truffles

These chocolate balls are rich, tasty and handmade.

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Ingredients

  • 500 ml heavy cream
  • 600 g dark chocolate, chopped
  • 130 g honey
  • 130 g butter
  • Small bunch of fresh mint leaves, chopped

 

To garnishing the truffles

  • 1 cup Cocoa powder
  • 1 cup finely chopped chocolate

 

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Preparation
Heat the cream in a pot. Add honey and chopped mint. Heat for 6-7 minutes. Put chopped chocolate and butter in a large bowl.
Strain the hot cream in order separate out mint leaves. Pour the hot cream over the chopped chocolate with butter. Stir the mixture until melt the chocolate and butter and still slowly whisk the mixture until smooth.
Then cover the melted chocolate bowl and let it to cool for 3-4 hours in the fridge.
Once chocolate has cooled . Wear gloves, using small spoon , roll the mixture into balls. You need to roll quickly to avoid of melting chocolate.
When all chocolate balls are rolled , dip in chopped chocolates and then dip in cocoa powder.
Refrigerate truffles in a container for 2 weeks.

 

ترافل شکلات نعنایی

یک دسر خوشمزه ی نعنایی که راحت تهیه میشه

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مواد لازم

دو پیمانه کرم خامه ای

ششصد گرم شکلات سیاه

صدوسی گرم عسل

صدوسی گرم کره

یک دسته ی کوچک نعنای تازه و خرد شده

برای تزیین ترافل

یک پیمانه پودر کاکائو

یک پیمانه شکلات خرد شده

 

طرز تهیه
کرم خامه را در یک قابلمه گرم کنید. عسل و نعنای خرد شده را اضافه کنید و بگذارید برای 7-6 دقیقه روی حرارت بماند. شکلات های خرد شده و کره را داخل یک کاسه ی بزرگ بریزید. کرم داغ شده را از الک رد کنید تا برگ های نعنا جدا شوند. و بلافاصله کرم را روی شکلات و کره بریزید. مخلوط را هم بزنید تا شکلات و کره آب شود و به صورت خمیر یکدستی در آید.
روی ظرف خمیر یک درپوش گذاشته وبرای 4-3 ساعت در یخجال قرار دهید.
وقتی خمیر شکلات خنک شد و خود را گرفت دستکش به دست کنید و با یک قاشق مربا خوری خمیر را بردارید و به شکل توپ کوچک در آورید. شکل دادن به خمیر شکلاتی باید خیلی سریع انجام شود که خمیر شل نگردد. وقتی همه ی توپ های شکلاتی آماده شدند. ابتدا داخل شکلاتهای خرد شده و سپس در پودر کاکائو بغلطانید.

این ترایفل های خوشمزه و خانگی را می توانید در ظرف در پوش و در یخچال برای دو هفته نگه دارید.

 

 

 

 

 

Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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