Channel: Manju Sethia

Category: People & Blogs

Tags: preparecollarsaillearnegglesstrufflesaucericeganachenozzlehowpipingwhiteshellcakebakedarktomakechocolate

Description: Ingredients for the truffle sauce. 3 cups of chocolate ( I used Van Houten) 1 cup is about 110 grams. 9 tablespoons of cream . Any good quality of cream will do. Whipping cream also works. Microwave at 40 seconds interval twice and then at 20 seconds and then 10 seconds . Don’t microwave for a long period in one shot . Mix until everything is uniform and add about 3 to 5 tablespoons of butter , I used salted . Mix well and cling wrap. Store in the fridge overnight . Take it out and let it come to room temperature and then with an electric beater beat the truffle until it becomes light and fluffy . May take about 5 mins maximum. You can use a hand whisk too but it will be hard work . Now your truffle sauce has become a ganache . Magically the taste becomes even more awesome . Use it immediately as it will start setting . If you have left over store in an airtight container in the fridge. Re beat it before using , you may add a tablespoon or 2 of cream if required. Now if the ganache is too soft and you are unable to pipe with it just add a tablespoon or 2 of melted chocolate and re beat it. If it is too stiff just add a tablespoon or 2 of warm cream and re beat it. Use this to fill /frost your cakes and cupcakes . You can pipe with this frosting and you can also pipe out roses or other flowers. link for truffle sauce made in the microwave youtu.be/7Sq-uIZJX60 link for truffle sauce made on the stove youtu.be/cX-KRi4fS1U