Dark Chocolate Truffles with Mocha 摩卡朱古力軟心糖

Some people do not consider chocolate as candy. I am one of them. If I were to label it as a candy, I would say it is candy from heaven. More and more studies prove that chocolate is a healthy food. It is loaded with antioxidants that counteract the damage done by the oxidative stress in our bodies. It can also reduce the risk of heart disease by improving blood flow and lowering blood pressure. Polyphenols, which are abundant in dark chocolate and cocoa powder, is the same antioxidants found in tea.  A recent study published by the British Medical Journal showed that a daily consumption of 3.5 oz of dark chocolate reduces the chances of having a heart attack.




Other than these health benefits, eating chocolate will make us happy. There is not an excuse for me to say that. There is a component called theobromine in chocolate which can stimulate the production of endorphins and serotonin, the happy chemicals, in our body. No wonder chocolate and Valentine's Day are harmonious!

However, having said this, do not go about eating chocolate by the pound. Moderation is the key. A few pieces of quality dark chocolate would not hurt the wallet but may improve your health and mood. ^_^

Ingredients for making 25-30 truffles:
250g bittersweet chocolate (65-72%), chopped into small chunks
75g heavy whipping cream
50g sweetened condensed milk
15g butter
15g instant espresso powder
5g/1 tsp corn syrup
2 tsp Kahlua coffee liqueur
coating:
1/4 cup cocoa powder

1)  Combine cream, condensed milk, butter, espresso powder and corn syrup in a medium size pan. Heat until it boils, then reduce heat to a simmer. Stir occasionally for 3-5 minutes.
2)  Pour the hot cream mixture into the chocolate and let it stand for a minute, then stir it gently until the chocolate is melted. Microwave for 10-15 seconds if it is not completely melted.
3)  Stir in the liqueur and let the mixture cool at room temperature (65F) for 6 hours.
4)  Cover and refrigerate until stiff. It should take  3-4 hours.
5)  Take it out to soften a bit, about 15-20 minutes. Then use a melon baller or spoon to scoop out rough 1-inch balls of chocolate and put the balls on a baking sheet lined with wax paper. (Cover with plastic wrap and return to the refrigerator for 15 minutes if they become too soft)
6)  Grease hands with butter or oil or put on gloves. Roll chocolate balls between the palms to make them smoother.
7)  Roll balls in cocoa powder.

8)  Serve at room temperature. They can be refrigerated for up to 3 weeks, or frozen for 2 months. Bring back to room temperature before serving.

Notes:
1)  This is another one of those desserts intented for adults ("R" rated). Omit coffee liqueur and espresso if serving kids.
2)  You may choose to cut them in cubes instead of rolling them into balls.

摩卡朱古力軟心糖

有些人不會將朱古力放在糖果的類別內,我便是其中一個,如果一定要我將朱古力放在糖果的種類內,我會稱它為上帝給人類的糖果。越來越多的研究証明朱古力對健康的益處,它含有豐富的抗氧化劑,對減低高血壓及預防心臟病都有幫助, 食苦甜/黑朱古力及可可粉的效果尤其顯著。最近英國研究人員發現每日食三安士半的黑朱古力對減少心臟病有顯著功效。

除了以上對健康的益處外,食朱古力可以令我們更開心快樂。我不是因為喜歡食朱古力才下這樣的判斷,事實上朱古力可以令我們身體分泌一種叫安多芬的激素,使我們覺得幸福快樂,所以朱古力與情人節是分不開的啦!

話雖如此,請閣下不要瘋狂地三餐改食朱古力,有節制及適量是很重要,每日食幾粒高質素的黑朱古力對健康有益無損啊!

做廿五至三十位的份量:
250g 苦甜朱古力,65-72%,切細粒
75g 奶油
50g 煉奶
15g 牛油
15g 即溶特濃咖啡粉
5g/一茶匙 玉米糖槳
二茶匙 咖啡酒
coating:
四份一杯 可可粉

1)  將奶油,牛油,煉奶,玉米糖槳及咖啡粉放鍋內煲滾,收最細火慢煮三至五分鐘,間中攪拌。
2)  倒入已切細的朱古力內,靜待一分鐘,然後輕手慢慢攪勻,如未能完全溶解,可放微波爐內十至十五秒。
3)  加入咖啡酒攪勻,放於約65F室溫六小時。之後放雪柜雪三至四小時至硬身。
4)  從雪柜取出約廿分鐘使其軟身,用小匙挖掘出約一寸大的小球。穿上手套,用手將其滾圓,再滾上可可粉便成。
5)  可放雪柜約三星期或冰箱兩個月,食時要放室溫回暖。

注意事項:
1)  此甜品主要是適合成人食用,如給小孩食用便可省卻咖啡粉及酒。
2)  除了造成圓球狀,切成方形小塊也可。