Scroll down immediately if you want to see how to make these chocolate truffles above. But let’s turn things around and shake it up a little on this blog! I will put the focus on food from now on. If you know me a bit than you know that I have the slightest obsession for food. Especially when it comes to baking and vegetarian food. Hours upon hours I can search for the most delicious pictures of beautifully assembled food, perfectly decorated cakes, but most of all small pastries. If you search for me; try the kitchen, not found? Rather search for a couch with a blanket, maybe you can find me snuggled underneath the warmth with a cookbook in one hand and my phone in the other. Surfing Pinterest or Instagram for inspiration, drooling a little over all yummy pictures I can find. (Most recent search terms: kawaii food Japan, agar mousse, smoothie bowls, raindrop cake, Velvet cake spray. Nothing non food related…)
His family owned a bakery a
few decades ago in Delft.
As I said, I’m constantly inspiring myself on the world wide web, in little eateries and in written form. But I also feel like sharing my love (you can call it mania if it pleases you) for food with others. I like to stuff my friends & family with something homemade or home-baked, so I can have my amount of food sharing fix. But feeding hungry mouths doesn’t satisfy my soul enough. So, I decided that Kina’s Kitchen, is going to be more worthy of its name and will make a 360° turn. The main focus will be on food: mostly sweets and home-baked recipes, once in a while an occasionally a trip to the hearty more healthy vegetarian/vegan recipes or maybe something more personal but time will tell!
First of all let me start with sharing this guilty pleasure recipe, called ‘slagroom truffels’ in Dutch. Translated: whipped cream chocolate truffles, stuffed with, guess what, whipped cream. Nothing like the ganache version. It is fingerlicking delicious and it will clog your arteries just by looking at it. This is one of those treats you can bring to your loved ones and let them fall into an instant swoon. It is an easy but mouth-watering treat for everyone who loves chocolate and cream. I made my first batch about one year ago. I can’t remember for what occasion, but to be honest you can eat this treat in every occasion. Made on special request, I gave these truffles as a birthday gift to my father-in-law. His family owned a bakery a few decades ago in Delft. When he first tasted the truffles he immediately said: ‘these taste just like the ones we sold!’ What a compliment, right?!
It is fingerlicking delicious and it will
clog your arteries just by looking at it.
Here we go, there are not much ingredients you need for these chocolate truffles. You can get an even more sublime chocolate whipped cream truffle by using the very best quality of products you can find and . Use organic products and real butter, rich cream and Dutch Cocoa powder. You start by chilling the whipped cream after incorporating the sugar. Looking for a more fruity treat? Try making this lime cheesecake!
Scroll direct naar beneden als je het recept voor de chocolade slagroom truffels wil zien! Maar eerst, laten we alles even omgooien op mijn blogje. Ik wil vanaf nu namelijk de focus leggen op Eten! Als je mij een klein beetje kent weet je dat ik een lichte obsessie heb voor voedsel. If you know me a bit than you know that I have the slightest obsession for food. En dan vooral voor gebakken heerlijkheden en vegetarisch eten. Ik kan uren zoeken naar de meest verukkelijke foto’s van prachtig gestyled eten, perfect gedecoreerde taarten maar vooral naar kleine (Franse) gebakjes. Als je mij zoekt dan raad ik je aan om in de keuken te kijken. Niet gevonden? Kijk dan even onder het dekentje op de bank, misschien vind je me daar, opgerold in de warmte met in de ene hand een kookboek en in mijn andere hand mijn mobiel. Surfend op Pintrest of Instagram naar inspiratie, watertanded kijkend naar alle smakelijke foto’s die ik kan vinden. (Meest recente zoektermen: kawaii food Japan, agar mousse, smoothie bowls, raindrop cake, Velvet cake spray. Zoals je kan zien, niets niet-eten gerelateerd…)
- 125 ml heavy cream
- 100 gr degranulated sugar
- 175 gr buter, room temperature
- 200 gr dark chocolate
- 50 gr cocoa
- 2 teaspoons ground vanilla beans
- 1/4 teaspoon salt
- Heat the whipped cream and the sugar in a pan till sugar is well melted, don't cook.
- Cool down till room temperature. Add the salt and vanilla powder, stir.
- Whip up the butter with and slowly add the heavy cream/sugar mixture.
- Pipe small sausages of 2,5 cm (1 inch) with a large round tip onto a plate covered with cling foil or parchment paper.
- Still to runny? Cool piping bag for a couple of minutes.
- Freeze the truffles for about half an hour in the freezer.
- In the mean time, melt three quarter of the chocolate au bain marie. Take chocolate of the heat source and add remaining chocolate.
- Take the filling out of the freezer batch by batch. Dip them individually into the melted chocolate, and coat immediately into cocoa.
- Tips for succes: Store truffels in the fridge for up to 2 weeks.
- Let the truffles come to temperature before eating.