CHOCOLATE LAVA TRUFFLE

It’s not just one more Truffle……..unlike, the last truffle recipe the filling also homemade and I go with 70% coco and it’s pretty easy to make.

Since, we talked more about truffles and variations of chocolates in the previous post  let’s directly get in to action.

To do this magic, all I need is   ¼ cup of Homemade custard     ;     ½ cup of Semisweet chocolate     ;       150 gms of  Tempered chocolate  (70% coco or above)

First let’s do the filling part, Make the custard in a thick consistency and remove it from heat and add the semisweet chocolate and mix gently till it melt and blend well. Allow it to cool.

Temper the dark chocolate (either by micro wave or using double boiler) and pour about 1 tsp in a silicon mold and spread it on the walls by (food grade) brush. Make sure no dead spots. Otherwise the filling may flow like lava at room temperature.

Once done, keep the mould in the fridge for about 1800 seconds….. …irrr 30 min. (this is the effect of teaching Distance vs Speed problems to my son). 

Remove the mould from the fridge and pour the custard mixture into the molds, almost till its edges. And keep the mould again in the fridge for 2 hours.

By then, it would have settled well cove the top with tempered chocolate and again in the fridge for about 30 min.

Now, take truffle in you moth the dark chocolate crust will melt in your mouth and release the lava…..with a sip of black coffee without sugar….imm….its divine.

Custard Bread Rolls

I bake this for Home bakers challenge for this month and Mrs. Gayathri the host. Though the original recipe is chocolate Bread Roll, I tried with Custard instead of chocolate. (Also, my son is the fan of Custard)

Ingredient for Bread :  2 Cups of All purpose flour   ;    ½ cup of Corn flour     ;     1/8 cups of Sugar   ;   1 no of Egg  ;   1 tsp of Milk powder     ;      2/3 cup of Water   ;   Pinch  Salt      ;    2 tsp of  Active yeast     ;    30 gms of Butter.

Add luke warm water, sugar, salt, yeast, milk powder and beaten egg in a bowl and mix with hook attachment of your kitchen aid / mixer. Add flour little by little to make a dough. Add butter and start knead the dough till become soft.

Cover the bowl with damp cloth for about 1 hour in a warm place (for fermentation)

After dough proofed deflate the dough on floured surface and cut it into 10 equal pieces.

Roll the dough into oval shape, place the custard filling almost in edge of one side and cut the remaining dough into stripes fold over and tuck underneath. Refer below

 

Click on the image to Enlarge

Place the (stuffed breads) on the greased baking tray and cover with damp cloth for about 45 min.

Bake the breads at 180°C in a pre-heated oven, for 25 min or until golden brown color. 

These Custard Bread Rolls are not only perfect for breakfast, also for Evening snack. 

Note : Custard made with Ready-made custard mix. You may try with Jam, Cheese, even the Spicy Masala Filling.