Truffles in coconut milk — chocolate recipes
What could be more delicious chocolates? Truffles on coconut milk produces very tasty and are perfect for an evening with your family and called reception.
- 500 g dark chocolate (70%)
- 400 ml. coconut milk (fat content of 15%)
- 40 g butter
- couple pinches of salt
- black currant liqueur
- Peppermint extract
- Hot peppers
- Shortbread cookies + cinnamon
- Crushed hazelnuts
Ready to send in ganache fridge at least 8:00 is him.
If the ganache just in a bowl, then molded traditionally round candy or what shape you want and you can. I was easier way: prepare all the dressing on threepieces of baking paper. Cookies crumble fine bottom Cup. I mixed with cinnamon. Nuts can be folded into the package and knock something heavy to shatter.
Next I took cold ganache spoon and lay out in the topping. Sprinkled andhas finished forming. So hands remained practically clean and not melted ganache.
A couple of words about chocolate. Chocolate should be qualitative, cocoa, preferably at least 60%. You can make truffles in white and milk chocolate. In the case of milk you will need to add less cream/milk. With a white handled with care, as far as I know there’s different technology, and the quality of the chocolate should be very high. In General, the smaller the cocoa in chocolate, the less liquid needed. If you do cream ganache, then take the fatty—35%. Can be less fatty, then they will need to borrow less in volume.
Salt. I add salt to anything that necessarily contain chocolate. It stresses its flavor.
Stored in the refrigerator without problems. Freezer too survived beautifully.
Continuing the theme of nuts, you can cook Сhocolate pistachio truffles