sailorkitty (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sailorkitty) wrote2019-09-02 09:38 pm
sailorkitty) wrote2019-09-02 09:38 pm
Entry tags:
Today's Cooking!
Today's dish was Nama Chocolate.
This is a kind of truffle-like chocolate. I've taken to calling them 'Japanese Truffles'.
Recipe was adapted from here.
For a small batch:
200 g Dark Chocolate. Marabou premium works well. Any dark chocolate is good, as long as the quality is good, ie, no vegetable fat.
100 ml Heavy cream.
1 Tbsp of cocoa powder for garnishing.
(Opional)One Tbsp of Jack Daniels Honey Whisky. The original recipe called for brandy, but any sweet-ish alcoholic beverage will do.
1. Put sheet of baking parchment in a dish with raised sides.
2. Chop chocolate.
3. Heat cream until bubbles appear, just below boiling point.
4. Remove from heat, add chocolate.
5. Whisk until smooth. Add whisky(optional).
6. Pour onto parchment. Throw into freezer for 1-2 hours.
7. Cut up into squares.
8. Sprinkle with cocoa powder.
Keeps for four days.
This is a kind of truffle-like chocolate. I've taken to calling them 'Japanese Truffles'.
Recipe was adapted from here.
For a small batch:
200 g Dark Chocolate. Marabou premium works well. Any dark chocolate is good, as long as the quality is good, ie, no vegetable fat.
100 ml Heavy cream.
1 Tbsp of cocoa powder for garnishing.
(Opional)One Tbsp of Jack Daniels Honey Whisky. The original recipe called for brandy, but any sweet-ish alcoholic beverage will do.
1. Put sheet of baking parchment in a dish with raised sides.
2. Chop chocolate.
3. Heat cream until bubbles appear, just below boiling point.
4. Remove from heat, add chocolate.
5. Whisk until smooth. Add whisky(optional).
6. Pour onto parchment. Throw into freezer for 1-2 hours.
7. Cut up into squares.
8. Sprinkle with cocoa powder.
Keeps for four days.