Oreo Truffles

As promised, I'm back in 1 week's time! I really hope that this can be maintained. 

Nowadays I really need to squeeze some time out for making 1 thing each week. 

Please bear with my plain pictures as I don't have much time to decorate that much. 

I will normally start to do my stuffs when baby is asleep or my mum is taking care of her. This is considered as my ME time =) Everyone needs it!

So this week I made some simple Oreo Truffles. Quite a sinful one (in fact double sinfulness) but I'm sure all chocolate lovers will like it! 

I will binge on these when I'm home after a long day, somehow it perks me up!

Coated with chocolate and so rich & soft in there!

While I'm taking the photos of the truffles, 

I placed Lovern in the exersaucer to let her watch Babytv, double enjoyment for her! 

Her usual blur look! 

Hehe..this will be a short post, I got to run. 

It's 11.30pm now and baby is not asleep yet. 

Shes seriously a night owl!

So I'll see you guys next week again! =) Have a great week ahead!

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Oreo Truffles

 

18 OREO Cookies (Finely crushed)

112g Cream Cheese (At room temperature)

100g Semi-Sweet Chocolate or Chocolate Chips

20g Heavy Whipping Cream

Reserve 1/6 portion of Oreo cookie crumbs.

1. Mix cream cheese and remaining cookie crumbs until blended.

 2. Shape into 1 inch balls. Leave it in the fridge.

3. Use double boil method, heat chocolate and cream until chocolate have melted.

4. Take Oreo balls out and dip into melted chocolate mixture, place on parchment paper.

5. Sprinkle with reserved cookie crumbs.

6. Refrigerate for 1 hour of until firm.

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Altered recipe from : 

Kraft

Featured in Newspaper - Chocolate Truffles Coated with Oreo Cookie Crumbs

Hi everybody!

 I'm finally back after a year! Motherhood is always associated with the word busy, 

yet it's adventurous! I'm learning everyday with my baby =)

My passion for cooking and baking is always there, but I only have limited time everyday which really did not give me much chance to cook something, and needless to say bake.

My baby Lovern is gonna be 10 months soon =) In the beginning, she was such a cry baby and made me really frustrated, nearly sank into depression! As for now, she's really cheeky and cheerful! We love her sooooo much!  Since she's much more manageable now, it's time for me to continue my blogging journey!

 This was taken when she was 3 days old. 

She look so different now!

 We love to put head accessories for her, 

just love to make fun of her!

 Now 9 months+ , able to blabber stuffs and stand up with support. 

More fun to play with!

Talking about blogging again, 

I decided to blog again because a timely reminder came by last week. 

I was featured in the newspaper meant for secondary students to read and was told to show a simple dessert, I decided on Chocolate Truffles Coated with Oreo Cookie Crumbs.

The reporter and photographer came over to my house to shoot the steps and final product, 

It's quite an experience for me~ interesting!

These truffles are pretty yummy and really easy to make!
Pop one into your mouth and you don't need much effort to chew them,
it just literally melts inside. Chocolaty yummy!

Here's the newspaper article and recipe in Mandarin.
I will include the English version at the end of this post~

I hope the students will try to make these! I'm sure they will be satisfied with the outcome! 

As for me, I will try my best to update my blog with at least 1 new recipe per week! 

So....stay tuned while I prepare for my next blog post! Till then!

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Chocolate Truffles Coated with Oreo Cookie Crumbs

113g Semisweet or bitter sweet chocolate or chocolate chips

60g Heavy whipping cream

1 Tablespoon of Butter

6 Crushed Oreo cookies (remove the cream before crushing)

1. Pour whipping cream into a sauce pan, heat it over small fire with the butter. Bring just to a boil. 

2. Pour the hot cream into the bowl containing chocolate immediately, allow it to stand for 2 minutes. Then stir till smooth.

3. Cover and place the chocolate in the refrigerator until the mixture is firm. 

Takes several hours or overnight. 

4. Remove chocolate mixture from the refrigerator and use a small spoon to scrap a spoon of chocolate out. Form into bite size ball with your hands. 

5. Roll the round truffles in the crushed Oreo cookies. Place on a tray or baking paper. Cover and place in the refrigerator until firm.

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What to do with leftover chocolate ganache?

Make them into Chocolate Truffles!

They are extremely yummy with extra cocoa powder coating!

I've never eaten so much chocolate since years ago~
chocolates for 4 consecutive days!
They are actually irresistable...~

I kept mine in the freezer, so it's always freezing cold and refreshing!  =)

This will be my 3rd time to submit my chocolaty stuffs to Doris from Tested & Tasted

for May 2011's Aspiring Bakers #7 - Chocolate Delight.

HAHA!

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Dark Chocolate Truffles

100g Dark Chocolate, chopped (At least 70% Cacao)
120g Heavy Cream 

1 Tbsp Unsalted Butter 

1 1/2 Tbsp Brandy 

Unsweetened Cocoa Powder

1. Bring heavy cream to a boil, remove from heat and add in chopped chocolate and butter. 

2. Stir till chocolate is melted and mix brandy in. 

3. Let cool completely and refrigerate till set.

4. When it's set, use teaspoon to scoop some chocolate out and mould into balls.

5. Dip them into unsweetened cocoa powder and refrigerate again before serving.

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Mini Chocolate Gateau

Today is another holiday for me, and for many others too...

tomorrow will be back to normal again..

time flies and 3/4 of the day is gone~

Supposed to go to my in law's house but in the end it was canceled..

so I spent my day cooking and baking plus sitting in front of my lappie, chatting and surfing.

that's my usual routine =)

How did you spend your holiday?

The other day, I specially bought some 72% cacao dark chocolate to bake some chocolaty stuffs!

I wanna submit my chocolaty bake to DG from Tested & Tasted

for May 2011's Aspiring Bakers #7 - Chocolate Delight again...

This is a permanent resident in my home =)

Piglet with a "sorry" look...

it was a little gift from my man a couple of years ago.

Today, I wore a scarf for Piglet...

She's always sitting on my oven's handle...

and whenever my niece is here, she will play with Piglet...

but not for long! HAHA!

Enough said....
here comes the chocolate gateau...

I halved the recipe and made into muffin sized cakes.

This will half the calories too! 

I'm bad at making it look pretty...

but the appearance of the chocolate gateau did not affect the taste!

I felt absolutely satisfied after eating one chilled gateau...

so generously covered with ganache..

It's so rich and the sweetness is just right!

What more can I ask for on such a relaxing afternoon? Hehe..

Quick! Buy some chocolates today! =)

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Chocolate Gateau

150g Dark Chocolate, broken up
75g Golden Caster Sugar (I used white sugar)
150g Unsalted Butter, diced
1 Tbsp Honey
4 Large Eggs, Separated
200g Grounded Almonds
75ml Milk (I used low fat fresh milk)

Chocolate Ganache:
100g Dark Chocolate, chopped
120g Heavy Cream (I used canned Nestle brand)
1 Tbsp Unsalted Butter (Own addition)
1 1/2 Tbsp Brandy (Own addition)

1. Line the base of a 20cm cake pan (with removable base) with parchment paper, grease the sides with butter and set aside.

2. Separate egg yolks from whites when the eggs are still cold. Set aside to bring to room temperature.

3. Place chocolate, sugar, butter, honey in a bowl set over a pan of simmering water. Stir frequently till the ingredients melted. Let cool.

4. Transfer to a large bowl. With a manual whisk beat in egg yolks and ground almonds, then stir in the milk. (Just a few stir should get everything incorporated. The mixture will be rather thick at this stage.)

5. In a clean, dry, grease free mixing bowl, with an electric mixer, whisk egg whites until stiff. With a spatula, Fold In the beaten egg whites in 3 separate additions, into the cake mixture. (Ensure all the whites are fully incorporate into the cake mixture after every addition.)

6. Pour batter into prepared cake pan (the final batter will be less thick). Give the pan several sharp taps on a work top to bring up any air bubbles that may be trapped in the batter.

7. Bake in a pre-heated oven at 170 degC for 35-40mins, until a skewer inserted into the centre comes out clean.

8. Remove from oven, let cool in the pan for about 1omins. Run a thin-bladed knife along the sides of the pan, unmold and cool right-side up.

9. To make chocolate ganache: bring the heavy cream to a boil, remove from heat and add in chopped chocolate and butter. Stir till chocolate is melted and mix brandy in. Let cool for a few mins and spread over the cake. (You can add some milk if the ganache is too thick.)

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Recipe Source from : Happy Home Baking

Flourless Chocolate Molten Cake (Perfect for Valentine's Day!)

Today is Valentine's Day and I believe that most couples will be celebrating by having a nice dinner.

Happy Valentine's Day to all my readers!!

For us, 

We did not have any special arrangement or celebration.

He took half day's leave and we stayed home.

I baked The Chocolate Molten Cake for him...

 A rare bake as I normally will not choose such sweet recipes.

Just because that it's Valentine's Day!
We need something which is romantic and sweeeeeet~~~~

don't they look elegant?

Look at the chocolaty lava in the middle of the cake..

I felt delighted to see that!

It's the most important character in this cake.

The thick chocolate~~filled with sweetness...

Another way of eating this cake is to let it set for a longer time,

and it will be brownie like.

It has more of a cake like texture in the middle. Spongy and soft.

Which one do you prefer?

I've put some in the refrigerator,

and after one day, it was sooo fudgy and rich!

It became dense and moist after setting for such a long time.

this recipe is worth for a try!

These Chocolate Molten Cakes are simple to make and good for serving your guests.

I bet they will be impressed!

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Flourless Chocolate Molten Cake

113g Unsalted Butter

170g Bittersweet Chocolate (I used Cadbury Old Gold 70% Cocoa)

3 Eggs

65g Sugar (Reduce to 40g)

1 tsp Vanilla Extract

A Pinch of Salt

1 Tbsp Sugar

Preheat oven to 200 degrees.

1. Generously butter 5 ramekins and dust the insides with granulated sugar.

2. Double boil chocolate and butter until melted. Set aside to cool.

3. Separate yolks from whites.

4. Beat yolks with 65g (40g) sugar and beat till pale, thick and fluffy. 

When you lift the whisk up, the batter will fall back into the bowl in slow ribbons. 

Beat in vanilla extract and fold in the chocolate mixture.

5. In another clean bowl, beat egg white until frothy and add in salt.

Continue to whip till soft peak and gradually add in 1 Tbsp of sugar. Whip till stiff peak. 

6. Gently fold in beaten egg whites to chocolate batter until just incorporated. 

Do not over mix as it will deflate the batter.

7. Spoon into individual ramekins until 3/4 full and bake for 10 - 15 minutes 

or until the edges are are set but a bit wet in the middle.

8. Remove from oven and let it set for 1 minute. And serve hot. 

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Recipe Source from : Joy of Baking

Rich Chocolate Torte (Yeah! It cracked!)

It's time to have some chocolate-ty cakes for our teatime!

The Rich Chocolate Torte!

An Amazing recipe which only requires a very little amount of flour, 

which results in a cracked & sunken cake..

Actually, If I'm not wrong,

normally flour is not used in torte recipes.

They use grounded nuts...

I think it should be more fragrant...

I'm currently in love with ribbons.

Any ribbons which are affordable in price, I will grab it!

And I think this ribbon with heart shaped printings contrast very well with this chocolate torte!

After cutting the cake up, I took a bite.

Oh My Goodness....

It's super moist! And not really sweet...

Not as sinful as I thought it would be!

My whole dining area was really messy due to the cracked portions.

But it's all worthwhile =)

Here's a slice for you...

Rich Chocolate Torte

170g Good Quality Dark Chocolate, at least 70% cocao 

(I used 72%)

75g Unsalted Butter

4 Eggs

100g Caster Sugar

30g Cake Flour

1. Preheat oven @ 180 degrees. Grease a 9 inches springform pan. ( I used 8inches)

2. Break chocolate and put in heatproof bowl with butter. Double boil it over almost boiling water.

Stir occasionally until it melts. Leave to cool.

3. Meanwhile, put eggs and sugar in a bowl and beat till it triples in volume.

When you lift the beater, it should leave a deep trail on the surface.

4. Add chocolate mixture to whisked egg mixture and fold.

5. Gradually sift flour over the top of the mixture and fold till just combined. Do not over mix.

6. Turn mixture into pan and spread to its edges and level it.

7. Bake for 20 minutes until the top of cake feels firm, or when skewer comes out with a few moist chocolate bits. Leave to cool in tin before unmoulding.

Recipe source from : All Recipes (UK)