How to make Truffles -
Chocolates in any form and shape are just as irresistible.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : White chocolate (सफेद चॉकलेट), Fresh cream (ताज़ी क्रीम )
Cuisine : Fusion
Course : Desserts
For more recipes related to Truffles checkout White Chocolate Mousse with Stewed Strawberries, White Chocolate Cheesecake Shots, Easter Eggs, Soft Centered White Chocolates . You can also find more Desserts recipes like Mango and Chilli Sorbet Pineapple And Coconut Souffle With Dark Chocolate Besan ka Halwa Colonial Bananas
Truffles Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 41-50 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Truffles Recipe
White chocolate 400 grams
Fresh cream 1/2 cup
Rose petals Candied (gulkand) 1/2 tablespoon
saffron strands 1/2 teaspoon
Green cardamom powder 1/2 teaspoon
Almonds blanched and peeled 10-15
Pistachios blanched 10-15
Dried rose petals 1/4 cup
Method
Step 1
Roughly chop chocolate and transfer into a bowl.
Step 2
To prepare ganache, heat cream in a non-stick pan and bring to boil. Remove from heat, add to chopped chocolate and mix well till chocolate melts. Divide it equally into 3 different bowls.
Step 3
Add candied rose petals to 1st bowl and mix well. Refrigerate till set.
Step 4
Heat crushed saffron along with some water in a microwave for 30 seconds and mix. Add ½ of the saffron 2nd bowl reserving the remaining and mix well. Refrigerate till set.
Step 5
Add cardamom powder to 3rd bowl and mix well. Refrigerate till set.
Step 6
Finely chop almonds and pistachios.
Step 7
Add remaining saffron mixture to chopped almonds and mix well. Transfer saffron-almonds mixture, pistachios and crushed dried rose petals onto different plates.
Step 8
Scoop out cardamom ganache, shape them into balls and coat with saffron-almond mixture. Similarly, coat saffron ganache balls with pistachios and candied rose petals ganache balls with dried rose petals.
Step 9
Serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
