Coffee Chocolate Truffle

Ingredients:                   -makes 24-
350gr plain chocolate
115gr white chocolate
115gr milk chocolate
75ml double cream
30ml coffee liqueur, such as Khalua, Tia Maria or Toussaint

Method:
1. Melt 225gr plain chocolate. Stir in cream N coffee liqueur. Chill the mixture in refrigerator for 4 hrs, till' firm.
2. Devide the mixture into 24 equal pieces N roll each into ball. Chill for further 1hr.
3. Melt the remainin' plain, white N milk chocolate in separate bowl then dip the truffle into the melted milk chocolate.
4. Place on the board covered w bakin' parchment. Leave to set before removin' in a servin' bowl.

It s a simple receipe. Just make sure the temptin' for the chocolate,especially for white chocolate. If it s still not firm when dippin' in white chocolate mixture, the coulour will turn into funny colour. Happened 2 me, check out my white chocolate truffle, doesn't looks like a perfect white chocolate truffle..    T.T

It can b made by addin' some variations as well by addin'
1. Ginger - stir in 40gr finely chopped candied ginger.
2. Candied fruit - stir in 50gr finely chopped candied fruit, such as: pineapple N orange.
3. Pistachio - stir in 25gr chopped skinned pistachio nuts.
4. Hazelnut - Roll the truffle mixture around whole skinned hazelnut.
5. Raisin - soak 40gr raisins overnight in 15ml coffee liqueur.

Im 2 lazy 2 do all of them, just chopped up macadamia nuts N roll it. Check out the middle one on big plate.
Anyway,,it taste nice,,,w 2 layes, soft inside N crispy outside,,Luv IT~

Chocolate Box Cookies~

Hey guys,,,Valentine coming soon!!!haha
I was tryin' 2 make some chocolate cookies this mornin,,turnin' up not so bad,hehe
Check it out,,

(they r just d same, just diff angle,hehe,,) 

Ingredients:                          -makes about 50-
175gr self-raising flour
25gr cocoa powder
5ml mixed (apple pie) spice
50g unsalted butter, diced
115gr caster sugar
1 egg
1 egg yolk

For the decoration:
150gr milk chocolate
150gr white chocolate
100gr plain (semi-sweet) chocolate
whole almond or walnut
cocoa powder, for dusting

Method:
1. Put cocoa powder, flour, spice N butter into a food processor. Process till' all the ingredients evenly mixed. Add sugar, egg N egg yolk mix into a smooth dough.
2. Portion the dough into 50. Place on the prepared bakin' sheet N chill for 30mins.
3. Preheat oven 180'.
4. Bake for 10mins. Tranfer to wire rack to cool.
5. Devide cookies into 6 batches.
6. Melt all the chocolate on boiling water.
7. Dip the cookies into the chocolate N decorate them then chill them in refrigerator till the chocolate set up.


The hardest part s to decorate the cookies. I spent for like about 45mins to decorate all the cookies,damn,,,
I snapped one after I finished decoratin',,

Quite messy ee?? They r like havin' a war~~haha

Pear Tarte Tatin~

My cousin bought pears for me,,I dun really like fruit n vege,luv meat~~haha
Then I try 2 make simple French dish called Tarte Tartin.
Basicly Tarte Tartin use apple, but it also can be replace by pear, peach, pineapple, tomato~

Lil' story of Tarte Tartin,,First created acidentally in Hotel Tatin, Lamotte-Beuvron in 1989. The hotel was runned by 2 sister: Stephanie n Caroline Tatin. Then 1 day they have 2many apple cookin' in butter N sugar. Smellin' N Burnin', she tried 2 rescue the dish by puttin' pastry base on the top the pan of apple. Havin' quick finish by puttin' the pan on the oven. After puttin' the upside down tart, surprisingly she found out many hotel quest appreciate the dessert. Then tarte tatin become signature dish of Hotel Tatin.

Pear Tarte Tatin

Ingredients:                    -serves 1-
1 pear
40gr sugar
10gr unsalted butter
1tbs lemon juice
1 sheet of puff pastry
vanilla ice cream or cream franchise

Method:
1. Preheat oven 190'
2. Pell pear, cored it then cut.
3. Carmelized sugar (keep an eye on this),,shake the pan gradually till all the sugar carmelized, prevent sugar gettin' burned.
4. Arrange pear on top of carmelized sugar, add in diced butter. Cook pear for 3mins.
5. Put puff pastry on the top, pastry size should be bigger than the pan so the side of pastry could be tuck in. make a lil' hole in the centre of pastry 2 let the steam comes out.
6. Bake in oven for 15mins. Let it cool for couple mins. Serve w ice-cream.

**When get the pan out the oven, if there s still some liquid in, cook till' liquid gone over stove
Can b serve hot or cold,,,,I served this hot,check out the ice-cream all melted. I snapped it just 1min after I put the ice-cream,,
Anyway,,,enjoy~~