THE GENOISE SPONGE

   😊 THE CHOCOLATE TRUFFLES 😊

    RECIPE :
   
    FOR BALLS :

    MELTED CHOCOLATE : 100 gm
  
    FRESH CREAM: 50 gm

     CHOCOLATE SPONGE CRUMBS : 80-100 gm


    FOR DECORATING :

    MELTED WHITE AND DARK COMPOUND CHOCOLATE , GOLDEN GLITTER FOR                SPRINKLING .

   

      ( note:  For balls the ratio of chocolate to cream should be 2:1.)

     FOR MAKING BALLS : 

•  MELT CHOCOLATE AND CREAM , COOL IT DOWN . ( one can add coffee in hot water  to make  espresso truffles)
• MIX THE CHOCOLATE CREAM MIXTURE WITH THE CAKE CRUMBS , THE AMOUNT SHOULD BE ADDED CAREFULLY AS TO GET THE DESIRED CONSISTENCY.
• THE MIXTURE SHOULD FORM SMALL BALLS WHICH SHOULD BREAK WHILE ROLLING . 
• ONCE THE BALLS ARE BEEN MADE THEY ARE SUPPOSED TO BE KEPT IN THE REFRIGERATOR  FOR AT LEAST HALF AN HOUR TO MAKE THEM STIFF.  
• LASTLY DIP THESE BALLS IN WHITE OR DARK MELTED CHOCOLATE . FREEZE AS SOON AS POSSIBLE .
• SPRINKLE SOME CHOCOLATE VERMICELLI OR SOME GOLDEN SPRINKLER FOR DECORATION PURPOSE.

                                                        

CHOCOLATE TRUFFLES