スフレケーキ（ヨーグルトスフレケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 120minutes
Truffle chocolate ｜ Nino's Home's recipe transcription
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Ingredients
- Couverture chocolate : 200g
- Fresh cream : 110g
- Unsalted butter : 20g
- Vanilla extract : 1 tsp
- cocoa powder : Appropriate amount
Time required
20minutes
Procedure
-
1)
Chop chocolate
00:20
Finely chop the couverture chocolate with a kitchen knife.
-
2)
Make ganache cream
00:51
Put fresh cream and unsalted butter in a pan, heat to 90 ° C over low heat, add vanilla essence, and remove from heat.
Add 1 chopped chocolate and melt. -
3)
Chill and harden
02:07
Pour the chocolate into the mold and chill in the freezer for 30 minutes to harden.
-
4)
Finish
03:04
Tangle the unmolded chocolate with the cocoa powder.
Point
Finely chop the chocolate and prepare it so that it melts easily.
Put the cream on low heat and warm it slowly.
If you add chocolate to the pot, you can cook while keeping it warm, and you can reduce the amount of washing.
Prepare a bite-sized mold as you like.
Freezing time is not included in the required time.
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