Assalamualaikum & Salam Sejahtera,
Sejak kebelakangan ni cuaca agak panas kan. Agak lama juga tak buat dessert. Ni pun entah bila saya buat pun tak ingat...rasanya dua minggu lepas. Sedap bila makan waktu cuaca panas begini. Sejuk aje bila lalu kat anak tekak.
Resepinya saya perlolehi dari blog minah saleh. Saya olah sedikit mengikut selera dan bahan yang tersedia.
Chocolate Triffle
Ingredients:
4 good-quality chocolate brownies (about 85g each) - saya guna biskut Oreo
¼ cup (60ml) Kahlua (or other coffee liqueur) - saya guna Nescafe segera
275g dark chocolate, roughly chopped
225ml boiling water
275g dark chocolate, roughly chopped
225ml boiling water
3 egg yolks
1½ tablespoons caster sugar
1½ tablespoons caster sugar
1 teaspoon cornflour
600ml thickened cream - saya guna Non UHT whipped cream
150g white chocolate, roughly chopped
¼ cup (30g) toasted chopped walnuts - saya letak almond nib
Dark chocolate curls - to decorate
600ml thickened cream - saya guna Non UHT whipped cream
150g white chocolate, roughly chopped
¼ cup (30g) toasted chopped walnuts - saya letak almond nib
Dark chocolate curls - to decorate
Break up brownies into small pieces and place in the bottom of a 1.5
litre dish or 6 x 1 cup (250ml) serving glasses. Drizzle over the
Kahlua, then set aside.
Method:
Place dark chocolate in a heatproof bowl set over a saucepan of gently
simmering water (don’t let the bowl touch the water). Allow to melt,
then stir very gently until smooth. Remove from heat and add 225ml
boiling water, 1 tablespoon at a time, stirring to make a sauce (don’t
add water more quickly or the chocolate will ‘seize’ and become grainy).
Pour sauce over the brownies, then cover and chill for 2 hours.
Meanwhile, beat the egg yolks, sugar and cornflour together in a bowl with electric beaters until thick and pale.
Heat 300ml of the cream in a saucepan over medium heat until just
below boiling point. Pour the hot cream mixture over the egg mixture,
stirring to combine. Transfer to a clean saucepan and place over low
heat. Stir for 2-3 minutes until a thick custard forms.
Place two thirds (100g) of the white chocolate in a heatproof bowl.
Pour the custard into the bowl, stirring until the chocolate is melted
and the mixture is well combined. Cool completely, then pour over the
chocolate brownie base. Chill for 2 hours.
Place the remaining 50g of white chocolate in a food processor with
the walnuts and pulse until fine. Whip the remaining cream to soft
peaks, stir in the walnut mixture, then spread over the trifle. Chill
for at least 2 hours until set, then serve decorated with chocolate
curls, if desired.
Selamat Mencuba!
salam kak mar.. fuhhhhh.... temptingg sungguhhhh....
ReplyDeletekak itaaaa... nyamannnya
ReplyDeletebetul kak....enak mamam desert cuaca terik mcm skrg ni...wahhhaa...tgk layer dr luar gelas dah kemecer nih..hehee
ReplyDelete