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Cheese truffle chocolate | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

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Ingredients

Red wine : 2 tsp
チョコレート : 50g
ナッツ : 20g
クリームチーズ : 60g
砂糖 : 10g
ココアパウダー : 適量
塩 : 1つまみ
ミント : 1枚

Time required

10minutes

Procedure

1) Melt chocolate 03:02
Crush the chocolate, put it in a heat-resistant container with sugar, heat it in a 600w microwave oven for 1 minute and 20 seconds without wrapping, and beat it with a rubber spatula.
2) Make a truffle 04:24
Add cream cheese to 1 and mix well, then add a little crushed nuts. Add red wine and mix further, add salt if you like and mix. Refrigerate for 20 minutes.
3) Mold the truffle and sprinkle with cocoa powder 05:43
Spread cocoa powder on the vat, roll 2 by hand and roll. Roll it again by hand to shape it. Finally, roll it with a vat and sprinkle it with cocoa powder evenly.
4) 皿に盛り付ける 06:52
皿に盛り付けミントを添える。

Point

・ This time, we used [Yellow Tail] Cabernet Sauvignon red wine.
・ Process 1 Crush the chocolate as finely as possible. If there is a lump, put it in the microwave additionally, but be careful because the chocolate will separate if it is heated too much.
・ Process 2 Return the cream cheese to room temperature. Since the truffle is soft, cool it in the refrigerator and harden it. Adding salt enhances the sweetness. You may chill it in the freezer for 10 minutes to harden it.
・ Process 3 Round the truffle to the size of a ping-pong ball.
・ The time required does not include the time to cool and harden the truffle.