Friday, 11 February 2011

Valentine treats from Kishi Arora!

Chef Kishi Arora was kind enough to share some gooey, chocolatey Valentine recipes in time for the day of love!  Savour them with those you love. We wish you a Happy Valentine's day!

Truffles

200g dark

80g mango pulp

10g cream

10g honey

15g butter

Cocoa powder for coating.

1. Add the chocolate to a steel mixing bowl and set aside.

2. In a saucepan, add the passion fruit pulp, cream and honey and bring it to a gentle simmer.

3. Pour this over the chocolate and stir it, until it all comes together – there should be no pieces of chocolate and the ganache should look thick and shiny.

4. Add the butter while still warm, and stir it until it has melted into the ganache, making it even shinier.

5. Refrigerate the ganache for 20-30 minutes.

6. Line a tray with foil and then spoon a teaspoon of the chilled ganache on it. Now, roll the irregular mass of chocolate ganache into a ball. Not too much, just enough for it to have a smooth surface area. Refrigerate it again for 10 minutes.

7. Next, sift a tablespoon of cocoa powder in a plate and roll the truffle balls in the cocoa powder. Toss the truffles in a sieve and shake of the excess cocoa powder.

8. Pop them into your mouth!

Heart Shaped Nutty Fudge

Ingredients:

400 gm sweetened condensed milk (1 tin Nestle Milkmaid)

¼ cup sugar

150 gm mixture of cashew nuts/raisins/almonds

½ cup cocoa

50 gm Unsalted butter

Method:

1. Pour Milkmaid into a thick bottomed pan

2. Add butter, sugar, cocoa and nuts.

3. Swirl gently on medium heat till the mixture leaves the sides of the pan.

4. Pour evenly into a buttered dish and allow cooling and setting.

5. Cut into heart shape with a cutter and toss in icing sugar.

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