Happy Easter! I know, I know! It’s been a while since I last posted a recipe. I missed my little space so much! Unfortunately I had to take a break from the blog in the past weeks. There were too many things going on at the same time in my life, nothing serious but a few hurdles we all have to face every now and then which took a lot of my time and energy. Anyway now it’s all sorted and things are again back to normal.
We are reaching the end of the long Easter weekend here in Australia. Holidays always make me miss Brazil a lot because celebrations are very exciting over there. We are super social beings who love to celebrate life, therefore special occasions are always a good excuse to have a barbecue or a fancy Sunday lunch with family and friends. All supermarkets and shopping centres are decorated with chocolate eggs and Easter bunnies in a very vivid way. For the joy of both kids and adults alike many supermarkets are turned into a chocolate world and have a number of aisles with a roof made of large chocolate eggs of many colours and kinds. It is possible to smell the chocolate as soon as you get in. Similar to Christmas season supermarkets get super crowded and the vast majority of those beautiful eggs will be gone before Easter Friday so don’t leave your shopping for the last minute or you might be empty handed for an Easter treat.
Or, to avoid the trouble you could try to make your own! I know it is a bit late to post how to make an Easter egg but I couldn’t help myself and show you how easy and pleasurable this is. So perhaps you could use my tips for next year?
Provided you find passionfruit or a good-quality pulp these truffles can be made and eaten all year round. They are super delicious and make great edible gifts. The combination of flavour and tartness of passionfruit are great match with dark chocolate and taste quite exotic.
When I researching about truffles I came across this very helpful tutorial, if you are a fan of truffles I recommend you watch it too. Ann Reardon shows many recipes and provide great tips on how to prepare truffle fillings. She makes them look so easy to make! One day I will get there!
Also, in order to have a beautiful glossy and firm chocolate it is necessary to temper it first. If you opt for melting the chocolate over a water bath, just make sure the bowl does not touch the water and don’t let the water boil, melt over gentle heat. Alternatively you can temper chocolate using the microwave, heat the chocolate for a few seconds at a time stirring in between until melted. For both cases it is handy to have a kitchen thermometer to ensure you do not overheat the chocolate. There is also a quick and easy tutorial on how to make Easter Eggs on youtube by AllRecipes.
500g good-quality cooking dark chocolate*, chopped
80ml passionfruit juice (about 5 small purple passionfruit) or good-quality pulp, sieved
2 tbs double (heavy) cream
2 tbs glucose syrup
250g good-quality white chocolate (not chips), roughly chopped
Cooking white chocolate to make a marbled egg (optional), roughly chopped
350g good-quality cooking dark chocolate*, chopped
Large egg mould
Chocolate truffle moulds (or any mould shape of your choice)
Paper and ribbon to wrap the egg
*approximate measurement depends on the size of your moulds
1. For the Passionfruit Ganache, place the white chocolate in a bowl. Pour the juice (or pulp), glucose syrup and cream into a small saucepan and bring to the boil. Pour over the chocolate and stir until melted. Cover with plastic film place in the fridge for 3-4 hours to set.
1. For the Easter Egg, place the white chocolate (if using) in a microwave-proof bowl and microwave for a few seconds. Stir until melted, microwave for a little longer if necessary. Using a small spoon drizzle the egg mould with the white chocolate and place in the fridge for a few minutes to set. Place 2/3 of the dark chocolate into a heat-proof bowl and place over a pan with simmering water making sure the bowl does not touch the water. Stir and melt very gently over low heat until the temperature reaches 50°C then remove from heat. Add the remaining chocolate and stir until melted and the temperature reaches 32°C so it is ready to use. Remove the egg mould from the fridge and using a brush cover evenly with dark chocolate, chill for 10 minutes in the fridge. Brush on another layer of dark chocolate and chill again for 10 minutes. Repeat this process for the third and final layer then umould. Repeat the whole process for the other half of the egg.
3. For the truffles, place 2/3 of the dark chocolate into a heat-proof plastic bowl and place over a pan with simmering water making sure the bowl does not touch the water. Stir and melt very gently over low heat until the temperature reaches 50°C then remove from heat. Add the remaining chocolate and stir until melted and the temperature reaches 32°C so it is ready to use. Fill the chocolate mould with the chocolate, tap on the bench to remove air bubbles, turn down and tap to remove excess chocolate over a clean bench. Turn it back up and use a spatula to scrape off excess chocolate. Set aside at room temperature to set. Spoon the set ganache to fill about 2/3 of the mould. Top it with more chocolate, scrape off excess chocolate. When set turn the mould over and tap on the bench to get the truffles out.
4. To assemble the egg, fill one half with some truffles. Brush the edges with melted chocolate and close with the other half. Wrap the egg with a fancy paper and tie ribbon.
Makes: 1 egg and about 40 truffles
Receita em Português
Ovo de Chocolate recheado com Trufas de Maracujá
Trufas de Maracujá
500g chocolate meio amargo para culinária*, picado
80ml de suco de maracujá fresco peneirado ou industrializado de boa qualidade
2 colheres de sopa de nata
2 colheres de sopa de xarope de glucose
250g chocolate branco para culinária, picado
Ovo de Páscoa
Chocolate branco para culinária para fazer um ovo de mármore picado (opcional)
350g chocolate meio amargo para culinária*, picado
Forma grande de ovo de chocolate
Forma para trufas de chocolate
Pincel de confeiteiro
Espátula de silicone
Termômetro de cozinha
Papel e fita para embrulhar o ovo
* medida aproximada depende do tamanho de seus moldes
1. Para ganache de maracujá, coloque o chocolate branco em uma tigela. Coloque o suco (ou polpa), xarope de glucose e nata em uma panela pequena e deixe ferver. Despeje sobre o chocolate e mexa até derreter. Cubra com filme plástico e deixe na geladeira por 3-4 horas para firmar.
1. Para o Ovo de Páscoa, coloque o chocolate branco (se estiver usando) em uma tigela à prova de microondas e esquente por alguns segundos. Mexa até derreter, coloque mais um pouco no microondas, se necessário. Usando uma colher pequena faça riscos de chocolate branco na forma de ovo e coloque na geladeira por alguns minutos para firmar. Coloque 2/3 do chocolate meio-amargo em uma tigela e coloque sobre uma panela com água fervente sem encostar na água. Mexa e derreta muito delicadamente em fogo baixo até que a temperatura chegue a 50°C, retire do fogo. Adicione o restante do chocolate e mexa até derreter e a temperatura atingir 32°C. Retire o molde do ovo da geladeira. Pincele a forma uniformemente com chocolate, leve à geladeira por 10 minutos. Pincele outra camada de chocolate e coloque novamente na geladeira por 10 minutos. Repita esse processo para a terceira e última camada. Retire o ovo do molde. Repita todo o processo para a outra metade do ovo.
3. Para as trufas, coloque 2/3 do chocolate meio-amargo em uma tigela e coloque sobre uma panela com água fervente sem encostar na água. Mexa e derreta muito delicadamente em fogo baixo até que a temperatura chegue a 50°C, retire do fogo. Adicione o restante do chocolate e mexa até derreter e a temperatura atingir 32°C. Encha o molde com chocolate, bata na bancada para retirar as bolhas de ar, vire para baixo e bata na base para remover o excesso de chocolate sobre uma bancada limpa. Vire para cima e use uma espátula para raspar o excesso de chocolate. Reserve até que o chocolate endureça. Preencha 2/3 de cada molde com ganache. Cubra com mais chocolate, raspe o excesso de chocolate com a espátula. Depois que o chocolate endurecer vire o molde para baixo e bata para as trufas saírem do molde.
4. Recheie a metade do ovo com algumas trufas. Pincele as bordas com chocolate derretido e feche com a outra metade. Envolva o ovo com papel e feche com a fita. Rende: 1 ovo e cerca de 40 trufas