法式+松露+巧克力= 浪漫的巴黎. 這款香軟醇滑的甜點, 在口中漫漫融化成絲鍛與舌頭交纏, 橙香漫漫滲出, 完全將人心俘虜! 今週要怎麼哄哄他(她)呢? 你有一個點子了 ;)
材料 (約16粒)：
牛奶 100ml
牛油 25g
黑巧克力 150g
香橙 1個
可可粉 適量
做法：
1.將黑巧克力切細碎（如用巧克力粒則可省略），放進大碗裡
2. 將牛奶牛油加熱，刨香橙皮絲加入牛奶裡
3. 當牛奶煮滾起泡時，拿起鍋把牛奶一次性倒入巧克力大碗，靜待1分鐘
4. 用刮刀混合至巧克力全部融化呈光亮。
5. 將巧克力溶液倒進容器裡（我用方形做成方塊，也可放進矽膠模，或簡單放進碗裡待冷卻後造型），用保鮮紙覆蓋在巧克力上。放進雪櫃待2個小時。
6. 撒上可可粉即成。
貼心提示:
1. 如果想再滑點, 可於牛奶煮滾後隔走橙皮絲才倒入巧克力大碗
2. 如果用打蛋器混合巧克力及牛奶, 巧克力就會變啞色; 建議用刮刀
3. 牛奶及牛油換成椰漿就成椰香松露，香橙可換成檸檬，也可加入其他配料如果仁，乾果，款式千變萬化
有多餘的食材不知怎麼用嗎?可試試其他食譜:
五種材料 - 巧easy曲奇
http://giveme5cooking.blogspot.fr/2015/10/easy.html
Orange Chocolate Truffle
Ingredients:
100ml Milk
25g Butter
150g Dark Chocolate
1 Orange
Cocoa powder to garnish
Method:
1. Chop dark chocolate into tiny pieces (skip the process if you use chocolate drops), put into a big bowl
2. Heat up butter and milk. Grate orange zest and add into the milk.
3. When the milk is boiled, pour the milk into the bowl of chocolate at one time. Wait for 1minute
4. Use spatula to mix the chocolate until well blend and appear glossy.
5. Pour chocolate mixture into container (I use a small lunch box and cut into small cubes; we can use silicon mould, or simply pour into a bowl and shape it after cooling)
6. Cover the chocolate with cling film. put into the fridge and store at least 2 hours.
7. When it is done, shape the truffle and sift cocoa powder on top
Bonus:
1. Sift the orange zest out after boiling the milk to give smooth taste of truffle chocolate
2. Avoid using hand whisk to blend milk and chocolate as the chocolate would not look nicely glossy
3. We can swap ingredients to offer difference flavors e.g. replace butter and milk with cream of coco, lemon instead of orange, add dried fruits or nuts etc.
