How to make chocolate balls, how to make chocolate balls delicious

Kelly Mocha Ice Cream:

Iced Mocha coffee with a cup.

Vanilla Ice Cream Scoop a.

Chocolate ice cream scoop a.

Dark chocolate several.

Dark chocolate powder several.

One egg roll.

Method: 1Melt the dark chocolate first, put it in the microwave, or melt it in water.

2Apply the melted chocolate to the walls of the cups.

3 pour in iced mocha.

4Add 2 scoops of ice cream.

5. Sprinkle with chocolate powder.

6Finally, put the egg roll to decorate.

Chocolate Mousse Cake:

6 inch cocoa chiffon material:

A: 2 egg whites, 1 8 tbsp cream of tartar, 20 grams of caster sugar.

b: 2 egg yolks, 15 grams of caster sugar.

c: 2 tbsp salad oil, 2 tbsp milk.

d: 65 grams of low powder, 1 8 tbsp salt, 1 4 tbsp baking powder.

5 grams of cocoa powder (I actually found that I put less, the color is lighter, and it is about the same as 10 grams).

Mousse filling ingredients: (6 inch amount).

100g chocolate, 250ml whipping cream, 100ml milk, 2 tablespoons of gelatin powder.

Method: 6 inch cocoa chiffon method:

Beat the egg yolks and stir in the caster sugar, salad oil and milk in batches.

Sift the flour, salt, baking powder and cocoa powder, pour into 1 in batches and stir well.

Pour the tartar powder into the egg white, beat until the fisheye bubble, return the caster sugar in stages, and beat until it is hard and foamy (the box can be poured without flowing). Preheat the oven at this point.

Take 1 3 beaten egg whites into the stirred egg yolk paste, turn it up from the bottom with a rubber spatula and stir as fast as possible (I stir directly by hand, so it is faster). After stirring well, take 1 3 egg whites and mix well in the same way.

Pour the batter into the remaining 1 3 egg whites and stir in the same way until smooth.

Pour the batter into a 6-inch cake tin. (I use a cake mold with a live bottom, use it with oil paper before laying it, no or no paving) shake a few times before entering the oven to eliminate the big bubbles and make the cake more delicate.

Bake at 180 degrees for 30 minutes, first put on the middle layer for 20 minutes, wait for coloring, then adjust to the bottom layer and bake for 10 minutes. It depends on the oven.

After baking, buckle upside down and let cool for later use.

Cool chiffon cut into two slices and set aside.

Mousse filling method:

Put the fish gelatin powder in a container, add 50ml of milk and stir well.

Heat the water until all is melted, add the chocolate and the remaining milk (I used 100ml of whipping cream that was overheated last time) and stir well to form a liquid.

Remove from heat and let cool (never put in the refrigerator).

Whip the whipping cream into the cold chocolate sauce and mix well, not too long, stirring well.

Put a slice of cocoa chiffon in the mold, pour in half of the mousse filling, then put in a slice of chiffon, pour in the remaining mousse filling, smooth it out, and put it in the refrigerator for 4 hours.

It can be properly decorated on top and the effect will be better.

Cocoa powder dark chocolate grams are dissolved separately in water, the water temperature is not too high, do not drip into the water droplets.

Add grams of butter, continue to stir until evenly dissolved, take out hot water, put in the egg yolk in turn, mix evenly, then put another spoon of rum, mix well, put it in the refrigerator for hours, hand rinse cold water, form a ball of chocolate, wrap cocoa powder, desiccated coconut, mix coffee powder, etc., replace dark chocolate with white chocolate, add an extra egg yolk is "egg yolk chocolate".

1.Eggshell part: Heat the milk chocolate in water, then pour it into a half egg-shaped mold and rotate until the chocolate completely covers the mold.

2.Let it cool for 30 minutes, then do the same with the white chocolate, cover it and let it sit for 30 minutes to allow it to harden completely.

3.Now for the hazelnut balls: melt the milk chocolate in the same way as it is in water, then spread it on a round silicone mold and glue the sandwich biscuits before curing.

4.Place the Nutella hazelnut chocolate sauce into an extruded bag, then into the sandwich cookies until filled. Smooth it out with a spoon and cool for 2 hours.

After that, remove the half balls from the mold, squeeze a generous amount of Nutella hazelnut chocolate sauce in the middle of the two hemispheres, then cover and let cool again for 30 minutes.

5.Now coat each whole ball with the remaining chocolate sauce and roll in the hazelnut chips until the balls completely cover the hazelnut pieces.

6.Now, mix the condensed milk with the white chocolate sauce, then pick up the large half of the chocolate egg, squeeze in the Nutella hazelnut chocolate sauce, and pour in the stirred condensed milk chocolate. I put it in a hazelnut ball and am finished.

Ingredient breakdown.

Ingredients: Meiji milk chocolate 65 grams.

Excipients: 2 potatoes.

Coconut flour 20 grams.

Pine nuts 100 grams.

Other flavors. Baking process.

Hours of time-consuming.

Advanced difficulty. Steps to make the chocolate balls.

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Chocolate, potatoes, coconut flour and pine nuts are ready.

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Wash the potatoes, cut them into thick slices and steam them in a steamer until soft.

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Break the chocolate into small pieces and place in a clean, heat-resistant bowl. Prepare another slightly larger heat-resistant bowl, pour hot water at about 60-70 degrees, and then put it in the bowl with chocolate, and wait for the chocolate to melt.

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Peel the steamed potatoes and puree them with a spoon, pour in the coconut flour in 2 portions, and stir well in one direction.

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Then pour the shelled pine nuts into the mashed potatoes and stir well.

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Roll the mashed potatoes into balls of the same size and place them in a bowl.

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Drizzle the chocolate sauce over the mashed potatoes and set aside until the top hemisphere of the chocolate ball is dry, then flip over the other sphere and drizzle with the chocolate sauce.

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When the chocolate is moist on the side of the chocolate, use a small fork to scratch back and forth on the surface of the chocolate ball, pulling out irregular textures to make the chocolate more dynamic, and wait for the chocolate ball to dry.

Tip 1: The temperature of the water to melt the chocolate does not have to be too hot, 60-70 degrees is just right, and the temperature is too high to cause the separation of chocolate oil and water.

2. Adding coconut flour can not only enhance the fragrance, but also make the mashed potatoes more delicate and melt in the mouth.

3. The chocolate is very difficult to dry, you must wait for the chocolate to dry before turning the other side, otherwise it is easy to deform, I made 4 chocolate balls for 5 hours, you must be patient.

Example of how to do it:

1.Remove the core of the dates, stir in a blender, add all ingredients except the shredded coconut and stir well.

2.Step 1: After stirring, rub them into small balls one by one like kneading rice balls, and finally wrap them in shredded coconut!

One. 20 grams of almonds. Bake at 150 degrees for six minutes.

Two. 70 grams of low gluten flour.

Three. 12 grams of cocoa powder.

Four. Ten grams of powdered sugar sifted.

Five. Roll into small balls.

Six. 150c oven, 30 minutes.

Seven. Add 50 grams of powdered sugar. Dissolve ten grams of powdered sugar.

Eight, two cocoa powders. Put in the baked balls and shake them.

Nine. The surface is covered with powder, and it can be taken out and put on a plate.

1. Bake 20g almonds at 150 degrees for 6 minutes.

2. 70g of low-gluten flour.

3. 12g of cocoa powder.

4. Sieve 10g of powdered sugar.

5. Roll into small balls.

Bake for 30 minutes.

7. Add 50g of powdered sugar to the bag and dissolve 10g of powdered sugar.

8. 2g of cocoa powder, put in the baked balls and shake them.

9. The surface is covered with powder, take it out and put it on a plate.

1. Melt the chocolate 2, add the rum heart 3, put the chocolate ball with the heart into the melted chocolate sauce, and then remove it 4, cool and dry the garnish and eat.

Low flour 150g Unsalted butter 40g Chocolate eggs 3 pieces Sugar 30g Aluminum-free baking powder 1 tsp Milk 60g Vanilla extract Appropriate amount.

Method: 1. Beat the whole egg with sugar, beat until the foam is fine and smooth, and after the egg head is lifted, the dripping lines are obvious and disappear immediately.

Whether the chocolate balls are delicious or not, the key lies in the quality of the chocolate powder, plus milk, sugar and eggs to make the cake blank, the delicious chocolate balls will be more fragrant.

How do you make chocolate balls delicious? In fact, chocolate can be eaten directly.

Beat the whole egg with sugar until it is fine and smooth foam, and after the egg head is lifted, the dripping lines are obvious and disappear immediately.

After sifting the low flour and baking powder, add and mix well, then add the butter melted in water and mix well, add the milk and mix well, and then add vanilla extract and mix well. (All of the above can be directly mixed with an electric whisk).

Preheat the meatball pot over low heat, brush with a thin layer of oil, squeeze in the batter, bake until it can be turned, then flip it to the other side with a bamboo skewer, and then slowly turn it until it is all golden brown.

Dissolve the chocolate in warm water, dip the egg waffle with a bamboo skewer and cover it with chocolate, and decorate it as you like.

Chocolate ball crispy biscuits preparation:

Ingredients: 40 grams of butter, 40 grams of sugar, 37 grams of egg mixture, 25 grams of almond flour, 50 grams of cake flour, 15 grams of cocoa powder.

Production] 1. First, weigh the butter and sugar for later use, cut the butter into small pieces and soften it at room temperature.

2. Mix the softened butter with the sugar and stir well.

3. Take a room temperature egg and knock it into a bowl, stir well, weigh 37 grams, add the egg mixture to the mixture of butter and sugar twice, and stir well each time.

4. Flour ingredients should be sifted in advance, and almond flour, low-gluten flour and cocoa powder should be weighed and set aside.

5. Add the cocoa powder to the butter and egg mixture, and stir gently.

6. Add the prepared almond flour and mix well.

7. Add the prepared cake flour and mix with a rubber knife to form a dough.

8. You can also knead the dough evenly and smoothly by hand, and the kneaded dough is very soft and non-sticky.

9. The kneaded dough weighs about 200 grams, and is divided into 20 grams of small agents, a total of 10, which are kneaded into a round ball.

10. Spread a layer of oil paper on the baking tray and place the kneaded dough in the baking sheet.

11. The oven needs to be preheated for 5 minutes in advance, the upper heat is 180 degrees, the lower heat is 150 degrees, and the baking tray is placed in the middle of the oven.

12. Bake for about 28 minutes, until there is no obvious luster on the surface and there are small cracks on the surface.

13. Remove the baking tray and cool.

14. After the biscuits are completely cold, sprinkle powdered sugar on the surface, or you can eat them directly without powdered sugar.

15. The sweet chocolate balls are ready, crispy and delicious!

16. The snacks you make yourself are healthy and delicious, come and try them!

Method: 1 OREO chocolate biscuit (150g), with the middle white filling mashed with a rolling pin.

Add 55g of cream cheese softened at room temperature and form a ball until you can't see the white cheese.

Knead into small balls and refrigerate for more than half an hour. After the chocolate is heated and dissolved in water, use a fork or spoon to coat the chocolate ball in the chocolate liquor.

Finally, with different colors of chocolate, the lines are very generous and delicate. Or dipped in crushed walnuts and nuts, the following is open for everyone to be creative!

You can buy many beautiful boxes at Daiso (also known as Daiso), and use unwanted wrapping paper to shred them into paper balls with a shredder, which is cute and delicate.

Ingredients: 60 grams of milk, chocolate, 150 grams of low flour, 40 grams of unsalted butter, 1 tsp of aluminum-free baking powder, 30 grams of sugar, 3 eggs, appropriate amount of vanilla extract. Cooking Steps:

Add sugar to beat the whole egg, beat until the foam is fine and smooth, after the egg head is lifted, the dripping lines are obvious and disappear immediately, add the low powder and baking powder after sifting and mix well, then add the butter melted through the water and mix well, add the milk and mix well, and then add vanilla extract and mix well. (The above can be directly stirred with an electric whisk) the meatball pot is preheated over low heat, brushed with a thin layer of oil, squeezed into the dough, baked until it can be turned, and then turned it over to the other side with a bamboo skewer, and then slowly turned and baked until all golden brown, dissolve the chocolate in warm water, and fill the egg waffle with a bamboo skewer covered with chocolate.

1.Peel off the shell of the pistachio, take the kernel, weigh 25 grams, crush it with the back of a knife and cut it into small pieces;

2.Cut the butter and chocolate into small pieces and put them in a basin and sit in a hot water heated over a low heat;

3.Stir the butter and chocolate continuously with a spoon until the butter and chocolate are completely melted and combined, then remove the bowl;

4.Mix chopped pistachios, oatmeal, flour, milk powder, and caster sugar into a basin, add the egg mixture, and knead all the ingredients well.

1. Bake 20g almonds at 150 degrees for 6 minutes.

2. 70g of low-gluten flour.

3. 12g of cocoa powder.

4. Sieve 10g of powdered sugar.

5. Roll into small balls.

Bake for 30 minutes.

7. Add 50g of powdered sugar to the bag and dissolve 10g of powdered sugar.

8. 2g of cocoa powder, put in the baked balls and shake them.

9. The surface is covered with powder, take it out and put it on a plate.