Easy Chocolate truffle| ചോക്ലേറ്റ് ട്രഫ്ൾ | Truffle with condensed milk & Cocoa powder | Preeja's Cookbook

Easy Chocolate truffle

Preparation time - 1 Minute

Cooking time - 8 to 12 minutes

Cooling time : 2 Hours

Makes - 10 to 12 Small truffle

Ingredients:

Condensed milk - 400 g

Cocoa powder - 1/3 cup

Instant coffee powder - 1 tsp

Unsalted Butter - 2 Tbsp + 1 tsp for greasing

Vanilla essence - 1/8 tsp

Cocoa powder , nuts & Sprinkles to decorate

Method:

1. Keep a pan on low heat and add butter.

2. When butter starts to melt, add condensed milk and stir continuously.

3. Add cocoa powder and coffee powder. Stir continuously until the mixture begins to pull away from the edges of pot.

4. Add vanilla essence and mix well. It’s done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.

5. Turn off the stove and transfer mixture into a butter greased plate. Let it cool down to room temperature and refrigerate for 2 hours.

6.When set, roll the mixture into small balls and coat them in the cocoa powder / nuts / sprinkles. Enjoy!!

Note:

1. You may need to apply some butter on your palm, while rolling the truffle to avoid sticking.

2. You can coat the truffle with toasted nuts / desiccated coconut / dry fruits / sprinkles etc.

3. Keep pot on low heat through out the cooking.

4. Coffee powder will enhance the chocolate flavor. You can avoid it, if you don't like coffee.

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well....

Chocolate Cookies | Eggless Choco chip cookies | Cookie recipe

Chocolate Cookies | Eggless Choco chip cookies Cookies are all time favourite of most of the people. In this video I will demonstrate how to make chocolate cookies with & without oven . It's a chocolate cookies that loaded with choco chips. It's a simple recipe , that is easy to make and no chilling time required . It's taste yummy. Ingredients : All purpose flour - 1 & 1/4 cup Cocoa powder - 1/3 cup Powdered sugar - 3/4 cup Unsalted butter - 100 g ( room temperature) Chocolate chips - 1/2 cup Baking powder - 1/2 tsp Vanilla essence - 1/2 tsp Chilled milk - 1 Tbsp Method: With Oven: Preheat oven at 180 degree celcius. Line a baking sheet on a baking tray OR grease the baking tray with some oil / Butter. Without Oven: Heat a heavy bottom vessel. Spread the salt evenly in bottom of the vessel. Close the vessel with lid and heat it for 15 minutes. Keep a cooker ...

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts if the mushrooms are big in size. 2. Into a heated pan , add coconut oil. 3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well. Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove. 7. Serve with roti or rice.

Preeja's cookbook

Search This Blog