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A decadently rich and chocolatey truffle made with only two shelf-stable pantry ingredients. These truffles have a unique, slightly chewy, and fudgy texture similar to Brazilian Brigadeiros.
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Warm the condensed milk in a saucepan until it starts to simmer at the edges. → Sift and whisk the cocoa powder into the warm milk in three batches until a stiff dough forms. → Press the mixture into a lined pan and refrigerate for 2-3 hours. → Dust with cocoa powder, cut into squares, and shape by hand.
Warm the condensed milk in a saucepan until it starts to simmer at the edges. → Sift and whisk the cocoa powder into the warm milk in three batches until a stiff dough forms. → Press the mixture into a lined pan and refrigerate for 2-3 hours. → Dust with cocoa powder, cut into squares, and shape by hand.
A decadently rich and chocolatey truffle made with only two shelf-stable pantry ingredients. These truffles have a unique, slightly chewy, and fudgy texture similar to Brazilian Brigadeiros.
Measure 240ml of sweetened condensed milk and pour it into a small saucepan.
Heat the condensed milk over medium-low heat, stirring constantly until it just begins to bubble around the edges.
Remove the milk from the heat and transfer it to a heat-proof mixing bowl.
Sift the cocoa powder into the warm milk in three separate batches to ensure a smooth texture without lumps.
Whisk the first batch of cocoa powder into the milk until fully incorporated.
Sifting the cocoa powder is essential because it is prone to clumping and will be hard to incorporate otherwise.
The mixture becomes extremely sticky and stiff as it cools; using plastic wrap makes handling much easier.
The flavor is very intense, so use high-quality cocoa powder for the best results.
Ensure the condensed milk does not reach a rolling boil to avoid burning the sugars.
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