Welcome to How To Cook That, I'm Ann Reardon and today we are making Bean Boozled Chocolate
Truffles some some of them are going to taste nice and some are going to taste awful
and these lovely YouTubers are going to eat them for me.
So let's just start by introducing you. Let's start with with you Jazza.
Hi I'm Jazza from the youtube channel Draw with Jazza and I really like food but I also
have really low standards.
I grew up out in the country and have on occasion eaten road-kill so I'm looking forward to
this.
I'm Jamie from Jamie and Nikki, I have a family vlog channel with my beautiful wife Nikki
and lovely little daughter Ava and cute little dog Louis.
I came here expecting to only eat great food, that's why I signed up for this video because
I've had Ann's food in the past and it's amazing and she just sprung this on me now!
Yeah so you might be regretting that soon.
My name is Jayden Rodrigues and I have a youtube channel called Jayden Rodrigues and I upload
dance videos and tutorials so if you want to learn how to dance jump over to my channel.
I thought we were going to eat some cakes, oh my goodness.
So first of all I'll show you how to make all of these and then we'll jump straight
back here when I feed it to these guys.😂 Let's start with Chocolate Hearts filled with
cinnamon ganache or Dry Cinnamon powder!
To make the ganache you'll need cream, chocolate and cinnamon.
I'll put all of the recipe quantities on the howtcookthat website for you and there's a
link to that below.
Add the cream to the chocolate and heat that in the microwave or 30 seconds, stir, 20 seconds,
stir until the chocolate is melted and keep mixing it until it comes together to make
a nice even consistency like this.
Add some cinnamon to taste, I'm adding just half a teaspoon to start with and mixing that
in.
Then get a clean spoon and taste it just to see if that cinnamon is strong enough.
You want to be able to taste it but you don't want it to be too overpowering.
That was a little bit too subtle for me so I'm going to add the rest of that in.
And then leave that to cool.
Take a mould and fill it with tempered chocolate.
This one is actually just a silicon ice cube tray and you can get them cheap, there's no
need to spend lots on chocolate moulds.
Once it's full, flip it over and tip out the chocolate on some baking paper so that you're
left with a coating of chocolate on the outside of the mould.
The chocolate that's on the baking paper can be put back into your bowl so that's not wasted.
fill one half of them with cinnamon ganache, piping it into each one being careful not
to overfill them.
And then for the other half spoon in a couple of teaspoons of straight cinnamon powder.
If you compact it down then you can actually get 3 teaspoons into each one!
The more the merrier.
😏 Then use a clean paintbrush to brush the powder
off the edges of the chocolate so that we can get a good seal.
Top that with more chocolate and smooth off the bases.
Now of course make sure you're using tempered chocolate when you're making the truffles,
I'll put a link to my termpering video at the end so that you can make sure you temper
it.
If you don't then your truffles aren't going to set firm, they're going to be sort of all
stick and soft and that will waste all of your time.
Once that is set push the chocolates out of the mould and they all look identical.
So there guys don't know what's coming, you know what's coming but they have no idea and
I don't know which ones are which because I've mixed them up in the box so I don't know
which ones are the nice ones.
They look great!
Which ones would you like to start with?
The domes, the hearts ... I think the hearts ...
Okay everyone take one heart.
No sniffing.
There is 4 of these there, I feel like there's enough for you to join in.
Yeah, no.
I really don't think I need to.
This feels like Russian Roulette!
This is actually really scary.
Do all of these taste the same?
No.
Now a word of warning, you must put the whole thing in your mouth.
Oh no.
You can't just taste a little nibble.
Put the whole thing in your mouth and then you will either get the nice tasting one or
the not so nice tasting one.
I'm actually really scared.
So in this case, they all have the same flavour but one of them has a lot more than the other
one.
Hopefully that's the bad one.
So is there 2 bad ones?
We'll find out.
I almost feel like we need Western stand-off music.
I'm going to count to 3 and put the whole
thing in your mouth.
1, 2, 3 go.
Ok the trouble with food videos is as soon as people put things in their mouth they can't
speak because they're chewing.
And in this case you may have just got a whole mouthful of straight cinnamon.
Oh yeah!
Hang on, have you?
bmmhhjjljlj ljlkjlkj .... I can't even talk!
What is?
You know the cinnamon challenge when you have 2 spoons of straight powder?
Oh FUN!
That was delicious though.
You had cinnamon ganache, so that's chocolate and cream with a hint of cinnamon in it.
That's fantastic!
They had straight 2 teaspoons.
Both of them?
Is there only 1 good one.
No there's 2 good ones and 2 bad ones.
Oh hey!
I love this game... so far!
Next let's treat them to some yummy Salted Caramel or ...
straight VEGEMITE!
To make the salted caramel you'll need cream, sugar, butter , a little bit of salt, water
and glucose syrup or light corn syrup.
Add the water and the sugar to the glucose syrup and stir that over the heat just until
everything is combined.
Then use a wet pastry brush to wash down the sides of the pan.
You do that just to make sure there's no sugar on the edge or it will crystalise and sort
of go fudgy which is not what we want.
Then leave that on high heat unstirred until it starts to go golden brown and this will
take a few minutes so just be patient, watching it.
Once you see that change and it's golden like this, add in your cream straight away, watching
out for that steam.
Then add the butter and finally the salt.
Stir that over the heat just until it's combined then take it off the heat and pour it into
a heat proof bowl.
Now you want to leave that to cool down, don't taste this now because it is SUPER HOT and
you'll burn yourself.
You have to wait for it to cool.
Line a mould with chocolate and then bang it on the bench a few times to get rid of
any air bubbles.
And then tip that over like we did before so you end up with a lining of chocolate.
Neaten off the top and then leave it upside down to set and this just makes sure those
top edges don't get too thin.
Once it is set, pipe in some of that yummy salted caramel into each one.That's looking
good.
Then pipe on some more tempered chocolate just to seal the base.
If you want to you can add a chocolate transfer sheet on top to give it a bit of a pattern
on the base.
Peel off the transfer sheet and push your yummy salted caramel chocolates out of the
mould.
Repeat that process of course just swapping the caramel for Vegemite.
Okay are we ready?
1, 2, 3 go...
Oh my gosh!
Power through it.
Did you get Salted Caramel?
I did.
I love salted caramel.
I've eaten road-kill I can handle this.
My tastebuds have gone to heaven.
You have lucked out.
Ha, poor Jamie.
Now I feel bad for the international people that I try to prank and get them to eat Vegemite.
I've never actually done that, it's really awful.
Up next we have an explosion of Hot Chilli Sauce 😰 or a delicious raspberry filling.
Is that going to be too mean?
We'll have to wait and see.
To make the yummy one, you'll need glucose syrup, sugar, cream, butter and raspberries.
Pour the sugar in with the glucose syrup and hang on a minute we need some water as well.
Add a cup of water to that as well and take it over to your stovetop.
Stir, then wash down the sides of the pan and heat that unstirred just like before until
it starts to go golden.
Add the cream, followed by the butter and stir that together and then pour in the raspberries
and mix it all around.
While it is still really hot, pour it into a fine sieve and use the back of a spoon to
push through as much of the liquid as you can so that you're just leaving the seeds
behind.
And in the bowl down the bottom you end up with this yummy raspberry filling or the chocolates
and this will thicken up as it cools.
Fill one half of your moulds with that raspberry and the other with HOT chilli sauce.
This bottle says that it's Extra Hot, so I hope so.
I hope that it has a good effect when they eat it.
Fill them up to the top with your chocolate and then once they're set just tip them out.
Now to make these look a little bit different from all the other ones, let's brush each
one with gold luster dust so that they look extra special.
I think you have to choose first because then you've got the greatest chance of getting
a good one.
Ok, I actually still have the taste of Vegemite in my mouth.
That means I have the greatest chance of not getting one.
Unless we picked like the shocking ones.
Ok, 1, 2, 3 go.
This time you have either Raspberry sauce or Chilli.
This is really nice, yeah I got the raspberry it's really good.
Is he getting red?
DId you get the chilli?
Can you not tell what chilli is?
No I got the chilli.
It's just kicking in later.
You're turning red.
I can see it in your eyes.
You're trying to act tough.
OMG That's awful!
How did you not know?
Because he seemed like it didn't matter.
That's awful.
You voluntarily took the bad one.
I'm like that doesn't seem like a big deal.
Alright I'm sweating now, one second.
Oh my goodness.
I've got to get more water.
I'm glad I didn't get that one, I feel like that one's the worst one.
Water's made it worse.
Yes!
How did you ... you seemed to not notice.
No I tasted it and it was fine at first and then it started to heat up.
That was more instant for me than the Vegemite.
Was it because you knew it was chilli?
So as soon as you tasted it you thought uh oh!
I'm not great with chilli but he seemed to really not care.
I'm good with chilli but then ... You're shaking!
That was a rookie mistake on my part then.
Does that in theory mean that those 2 are safe.
Oh I don't know because did we have 2 bad ones?
There were 2 Vegemite ones.
Yeah those ones are safe, you can eat those ones.
Go on Jamie, you deserve it mate.
But ... but she could be lying.
There could be a bad one in there.
That's cinnamon ganache.
That one was actually really nice.
You're going to enjoy that.
Let's see...
You lied!
😡 You're kidding?!
I genuinely though there was 2.
You knew!
That is amazing, I was going to eat it.
That is brilliant.
I genuinely thought there was 2.
You're an evil genius Ann!
How about you Ann?
Actually guys I'm sorry but there's a whole another level!
Ok, moving onto the dark chocolate ganache.
This is a really nice one ... or ... A mouthful of Soy Sauce.
I hope we can still be friends after we finish this collab.
Add a cut out piece of chocolate transfer sheet to the top of each mould just in the
middle here then fill the mould like normal and tip it up to get rid o the excess chocolate.
Use a pipette to fill each one with soy sauce and now you can't just pipe chocolate on top
of these to fill them up because the chocolate will sink.
What you need to do is spread the chocolate onto some baking paper or acetate and then
flip it over on top and gently press down until your finger finds the edges of each
chocolate.
Once it's set tip them out o the mould and don't forget to remove that tiny little bit
of plastic that is the backing from the chocolate transfer sheet.
We don't want anyone choking on bits of plastic.
To make up a thin ganache for the other ones, use oil, cream and dark chocolate.
Just combine all those ingredients together and heat it in the microwave until they're
melted then whisk it up to make it smooth and leave that to cool.
Pipette the ganache into the chocolate shells and add the base in the same way as we did
for the soy sauce, just rolling the paper down over the top and flattening it down.
Now let's see what these ones taste like...
The terror refreshes every time!
There's no like 'it's okay we can relax now'.
Your heartrate actually picks up, it's intense!
Ready 1, 2, 3 whole thing in your mouth!
😱 Oh!
Give it here mate.
That's the worst one yet.
So they either had straight soy sauce or ganache.
I must say Ann that was really nice.
You are doing really well in this challenge.
I am doing alright.
I'm volunteering for bad ones because my luck's too good.
Can I get some more water?
Now for the Grand Finale 🏆 A creamy, refreshing mint ganache or ...
a straight punch in the face of WASABI!!
For the mint ganache you need white chocolate, cream, green colouring and some peppermint
essence.
Add the cream to the white chocolate and microwave it until it's melted then colour it.
I want mine to look Wasibi colour so i'm using a bit of green, a bit of yellow and a bit
of red.
That looks about right.
Then add just a couple of drops of peppermint essence because this is quite strong and we
want this one to taste nice.
Mix it through and now because the white chocolate is so sweet I'm just going to add a tiny bit
of salt to balance out the flavours so that it tastes good.
And then you just need to leave that to cool.
I feel like you know how to make the outside of these truffles now but I just want to show
you how much Wasabi we can actually fit into each one.
Usually if you're having wasabi it will just be a tiny bit on sushi so this is going to
be a pretty good HIT of Wasabi flavour.
This would be very good to prank your friends or your enemies.
Ok, actually if you were pranking your enemies you'd just do the whole box bad.
Is that why you invited us here, because you said your "enemies"?
No.
How many enemies do you have Ann because you're really good at this?!
Ok last chocolate, here we go, choose one each.
On the count of 3 ... I'm scared.
1, 2, 3 ... here we go, you're either having mint ganache ...
That is the worst!
I hate that stuff!
Since you had us eat all of these I think you should have the last 2...
Were there 2 soy sauces?
Yes.
Perfect.
Awww what!?
2 wasabis ... perfect.
Remember I had one that was a third one...
Lovely 😊 How did ... what happened?
I have no idea, I don't know what your problem was they're really nice chocolates.
Okay well thank you for watching, make sure you go and click here, here and here to check
out these guys channels and see what we did in the collab with them.
Make it a great week and I'll see you on Friday.
Bye guys.
I still have that wasabi taste in my mouth.
Dave?
Salted Caramel?
Yep :)
Yep 😎