Trufas ardentes / Burning truffles

Trufas ardentes

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Nova receita e nova imaxe! O blogue vístese de Nadal, e para celebralo, unha receitiña nova! E por que trufas ardentes? Pois porque para facelas, usaremos augardente! Oh yeah!

Esta é unha desas receitas que xa hai tempo vaga pola miña cabeza! Unha desas receitas cun toque galego que tanto me gustan! (E que agardo non sexa a última!)

Ingredientes:

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– 250 gr chocolate de praliné*
– 100 ml de tona
– 1 cullerada (15 gramos) de manteiga
– Uns 10 ou 15 ml de augardente (licor de herbas, licor café…licor da terriña!)
– cacao en po
– fideos de cores

*Este merqueino en Andorra, e está boísimo!

Preparación paso a paso:

1. Poñemos o chocolate e maila manteiga ao baño maría.

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2. Mentres, cubrimos un molde plano con papel transparente.

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3. Dámoslle un fervor á nata e deixámola arrefriar un chisco.

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4. Cando a mestura de chocolate xa estea lista, engadímoslle a tona.

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5. Non vos preocupedes se ao principio o chocolate semella non mesturarse. Ao seguir remexendo, irase integrando pouco a pouco.

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6. Engadimos a augardente e mesturamos de novo.

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7. Vertemos a crema de trufa no frigorífico e deixámola durante unhas horas, ou ata que estea ben duriña.

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8. Cando estea lista a crema, formaremos boliñas coas mans.

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9. E despois pasarémola ou ben polos fideos de cores ou ben polo cacao.

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10. Poñémolas nuns papeliños para trufa e listo!

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(Kukiconsello: É mellor gardalas no frigo, e sacalas un cuarto de hora antes de comelas, para que estean ben cremosas!)

Se tedes algunha dúbida ou comentario, non dubidedes en comentar! Ah! E se alguén de vós a fai e lle saca unha foto, podédesma enviar a kukinhasblogue@gmail.com e colgareina no blogue!

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Burning truffles

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New recipe and new image! We are getting ready for Xmas and the best way to start is this new recipe! And why burning truffles? Because I made them using ‘augardente’, which literally means ‘burning water’. (A typical Galician alcoholic drink obtained from the distillation of the pomace of grapes).

This is one of the recipes that has been around my mind from long ago, because it’s a well-known recipe with a Galician touch! 🙂 I hope you like it! Let’s go!

Ingredients:

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– 250 gr praliné chocolate*
– 100 ml cream
– 1 tablespoon butter
– 1 tablespoon augardente
– cocoa powder
– sprinkles

*I bought this one in Andorra, and it’s incredibly tasty!

Step by step preparation:

1. Melt the chocolate and the butter together in a cup inside a pan with boiling water.

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2. Meanwhile, cover a mould with a plastic wrap.

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3. Boil the cream and let it cool.

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4. When the chocolate mixture is melted, add the cream.

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5. At first, the chocolate will become hard, but don’t worry, it will end up integrated.

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6. Add the augardente and mix again.

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7. Put the chocolate cream in a mould and let it cool in the fridge for a couple of hours or until hard.

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8. When it’s hard, form little balls with your hands.

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9. Then, dip them in the sprinkles or the cocoa powder.

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10. Put them inside some truffle papers and that’s it!

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(Kukitip: keep them in the fridge and take them out 15 minutes before eating them, they will be really creamy!)

If you have any doubt or comment, please let me know! And if you prepare any of these recipes, and you take a picture, send it to me to kukinhasblogue@gmail.com and I will pin it on the blog!

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