Welcome to How To Cook That I'm Ann Reardon and today we are having fun with chocolate!
First up, we're going to make cake pops and swirl them in chocolate and then we're are
going to make these gorgeous chocolate truffles.
Now if you've never made cake pops before you'll need some cake scraps.
These ones I've cut off a carved cake but you could just make up a fresh cake for this.
And then you'll also need some chocolate and some cream.
Pour your cream over the chocolate and microwave it until it is melted and stir that all together.
And then crumble up your cake into fine crumbs.
Just rubbing it between your thumbs and fingers.
Then mix in the ganache that we just made.
You can just use buttercream frosting for this but ganache tastes so much yummier.
Take tablespoons of the mixture and roll it into a ball and then place those onto a baking
tray.
Dip a cake pop stick into some melted compound chocolate and then push it into the ball.
This just glues the ball to the stick so that it doesn't fall off when we do the next step.
Temper some real white chocolate, and I'll link you to the Chocolate Secrets video at
the end of this one which shows you several ways to temper at home.
My favourite is using freeze dried cocoa butter, I just find that quickest and easiest to do.
Place some of your chocolate into two small bowls and add some oil based food colouring.
You can get this as a liquid or a powder.
And you just mix those in and it colours the chocolate nicely but you can't use gel or
liquid food colouring for this because if you do it will seize up your chocolate and
make it go all lumpy.
Take your big bowl of white choclate and drizzle the coloured chocolate over the top.
You can make as many colours as you like here.
Now take a cake pop and dip it in and swirl it around and pull it out.
Just dip it in, swirl it around and pull it out and then you'll want to hang those upside
down to set.
I just have a piece of wood that I drilled holes in the size of the cake pop sticks so
it just sits in there snuggly and tight so it doesn't fall off.
Add more colour on top and continue just to push them in, swirl them around and then pull
them out and hang them up.
These would be great in your sports team's colours or to go with the theme colours at
a party.
They just look gorgeous.
Now let's move on to the truffles.
Colour some chocolate again, making sure that you're using oil based colouring.
Don't use liquid and then tell me in the comments that your chocolate went all lumpy and it
didn't work.
You have to use oil-based colouring.
If you want to you can also smear some coloured cocoa butter onto the molds.
And then fill them up with your chocolate.
Spread it up the sides using a spoon so there's no gaps.
And then flip it over and give it a little shake and let the excess drain out so you
end up with just a nice coating of chocolate over your mold.
Scrape off the top edge to make it even and flat and then leave that to set.
For the filling for one half we are going to make another ganache so for that you need
some milk chocolate and cream.
I'll put all of the recipe quantities on the howtocookthat.net website for you.
I sit down each week and type out all of the details for each recipe so that if you want
to make it you can go there and you can also get some extra tips.
And if one particular question is being asked again and again (in the YouTube comments)
we'll add that in on the website so that you've got the answer to that too.
For the other half, we are going to use the juice of half a lemon, just squeeze that out,
and add that to some frozen raspberries with some sugar to taste.
Now you want to heat that over a high heat until the raspberries all just start to bread
down, so you don't get those lumps anymore.
Pour that through a sieve to get rid of the seeds.
Now you can leave it just like this if you want or you can add some bloomed gelatin to
that raspberry sauce to make it set.
I think I'll do that.
Once your fillings are cooled, fill one half of the shells with ganache ... that looks
yummy, I think I'd like to eat one just like this, but I'll wait.
And place that in the fridge to firm up.
And then fill the other half with raspberry gel and leave to set as well.
Once they are set take some chocolate and spread it out on some baking paper.
Take one half and put it down in the chocolate to get a good coating on it and then join
two halves together.
So just dip it in and then join them together.
Lovely!
Now take some warm compound chocolate and dip in your cake pop stick and rest it on
the top.
You don't want this chocolate to be hot, we don't want it to melt into our shell, it should
just be warm so it's just about to set on our cold chocolate.
Carefully lift them up and poke them into some oasis foam (the sort of foam that you
use for flower decorating) that's wrapped in foil.
Pipe over some tempered dark chocolate.
And then immediately follow that up with some white chocolate and let it drip down over
the sides and that's how we are going to get this nice pattern that comes up around them.
You could just leave them as the one colour of chocolate if you like but I like the combination
of the two just dripping down.
You can give it a third coat of white if you want or go back over it with the dark, just
play with it until you get something that you like.
Turn it the right way up and push the stick sideways until the chocolate just breaks off.
And you can of course make these all different colours and different designs.
These ones are inspired by a French chocolatier Martin Diez, he's amazing go look him up.
They look epic and they ares super yummy inside.
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Make it a great week and I'll see you on Friday.