Obviously, the berries (or even fruit) you choose is up to you. Mixed berries are what I would recommend, not only due to their aesthetics, but also because they have a tartness that perfectly offsets the intense sweetness of the dulce de leche and the chocolate. I also tend to use milk chocolate, but semisweet chocolate would work out great because it sets to a harder finish than milk chocolate and has a bitterness some love. One final comment, the size of the cups has been reduced from cupcake size to truffle size. Anything mini is generally a nuisance to work with, but it is so worth it here. Silicone molds are the way to go.
Ingredients:
300g milk chocolate
1 can dulce de leche*
1 cup mixed berries
*made by boiling a can of sweet condensed milk for 3 hours.
Method:
Over a water bath or in the microwave, melt the chopped chocolate. Let stand off-heat for about 3 minutes to thicken slightly.
Using a teaspoon, take a heaped amount of the melted chocolate and smear in using the back of the spoon over the base and sides of about 50 mini truffle silicone molds. Freeze for 5 minutes, and repeat the procedure for a double coating of the chocolate (re-melting the chocolate if necessary. Freeze the chocolate molds again until thoroughly hard throughout.
Assemble the cups a maximum of four hours before serving. Carefully unmold the frozen chocolate cups by peeling off the silicone. Arrange on a serving dish. Spoon the dulce de leche to fill half the cup. Arrange mixed berries over. Serve immediately or refrigerate for a maximum of four hours before serving for maximum freshness.
صحة و عافية
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