Amita Nene's Yummy Expressions
Impulse
purchases + Sweet tooth = White Chocolate Truffles!!
When
you impulse buy a big block of cooking chocolate with no specific idea of what
you want to use it for and you realise you don’t have the time to make
something elaborate out of it, what do you do? What on earth was I thinking
when I picked it up???
Well,
that’s the kind of conversation I was having with myself when my grocery cart
had fallen prey to a big bar of white cooking chocolate that sneaked its way
through the checkout counter and was now lying in front of me on the kitchen
platform. With nothing on agenda whatsoever with respect to white chocolate, my
thoughts floated around in the eternity of my mind space hoping to hit some
brainwave that would help me understand the rationale behind and logic of
impulse buying. But it happens to us all the time, when the visual display
overpowers our rational thinking ability, some hidden passion around the
subject matter triggers, our normal thinking ability ceases and we are overcome
with a sudden strong urge of self-gratification. Thus happen to us, things like
this large white chocolate bar on my kitchen platform!!
My
super thrilled kids had loads of suggestions how to make best use of this
ingredient. Buy ice-cream and top it up generously with chocolate
shavings?? Grate the bar, melt and mould
them into chocolate bonbons??? Or maybe
make
them into some creamy melt-in-mouth chocolate truffles?? After a lot of
animated discussion, we short listed chocolate truffles and making the truffles
became the high point of our already charged up weekend!!
Let
me take you through what we actually did….
To
get going, you need…
About
250g White Chocolate Bar (finely sliced) or White Chocolate chips
½
cup fresh cream
1
tsp Vanilla essence
For
the coating,
Candy
sprinkles/ Cocoa powder/ Pistachio crumbs/ Rose petal crumbs/ etc.
Boil
cream in a container using double boiler method whisking gently all the while.
Once boiled, add the white chocolate slices or chips and keep stirring till the
chocolate melts and blends perfectly with the cream. Add the vanilla essence
and mix well.
Let
it cool and thicken a bit. Mix well with a spatula once and refrigerate for
about 2-3 hours with the contained covered in a plastic wrap.
Scoop
out and shape into balls and roll them gently to get an even coat of the
sprinkles of choice. Voila!! Your
chocolate truffles are ready!! Go ahead and dig into some absolutely creamy
‘melt in the mouth’ treats that are so very easy to make!
And
don’t forget to store the rest of them in the refrigerator right away.
In
Indian weather conditions, you may have to put the mixture back in the
refrigerator midway through, if you feel the consistency has thinned due to
heat. In that case refrigerate the balance mixture for another 30-40 minutes
before resuming.
For
me, the most exciting part of making and decorating the truffles is the
abundant scope for novelty and imagination that be applied while creating
them. We can add flavours like
strawberry or orange or mocha while melting the white chocolate or create
random rainbow ripples using edible colours or fruity syrups during the
refrigeration process.
What
can be more fascinating than unleash our creative expressions through colours
and flavours to tickle our senses and appease our palate!! Keep innovating,
keep creating and enjoy the bliss of gastronomic amazement and Yummy
Expressions!
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