Saturday, February 25, 2012
Hi sweeties~! ♥
By the way, I also helped my cousin to make crumbled-cake cupcakes. Just simply add white or dark cooking chocolate (we used both) little by little to your crumbled cake as you mix it together until it's solid enough and can be easily formed. That's it. =)
Ok, back to Brownie Truffle...
Brownie Truffles
Ingredients:
- 1 pan (13x9) brownies, baked and cooled
- 1/3 strawberry jam
- 450 grams dark cooking chocolate
- powdered sugar
Preparation:
1. Crumble the brownies into a large bowl, working it with your fingers until it is in small pieces.
2. Add 1/3 cup of jam, stir with a spoon until it is well-mixed and the brownie dough is smooth, without chunks of dry brownie anywhere. If your brownies were very dry to begin with, add a little more jam until the texture is smooth and holds together when you squeeze it into a ball. However, do not make your brownie dough too wet or soggy.
3. Scoop round spoonfuls of brownie dough and place them on a baking sheet covered with foil or waxed paper. Freeze the balls for 30 minutes, or until they are quite firm.
4. Once the balls are firm, melt the dark cooking chocolate in the microwave, stirring after every 45 seconds to prevent overheating.
5. Using a fork, dip a brownie ball into the melted chocolate until it is completely submerged. Bring it out of the chocolate and place it back on the foil-covered baking sheet. Repeat with the remaining balls and chocolate.
6. Roll the chocolate-covered ball in powdered sugar.
7. Place the baking sheet in the refrigerator to fully set the chocolate, for about 20 minutes. Brownie Truffles can be stored in an airtight container in the refrigerator for up to a week.
Found this from candy.about.com with some changes =)
With love,
Julia
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