Steps to Make Super Quick Homemade Silken Tofu & Rum Raisins Chocolate Truffles
Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Steps to Prepare Homemade Silken Tofu & Rum Raisins Chocolate Truffles. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Silken Tofu & Rum Raisins Chocolate Truffles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Silken Tofu & Rum Raisins Chocolate Truffles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Silken Tofu & Rum Raisins Chocolate Truffles is About 30 Truffles. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Silken Tofu & Rum Raisins Chocolate Truffles using 7 ingredients and 4 steps. Here is how you cook that.
Not very keen on Tofu? Please know that Tofu is soy milk. ‘Silken Tofu’ is made by coagulating thick soy milk. It can be used for cooking just like cow’s milk and cream. See my ‘Tofu Cream’ recipe. Once you tasted these delicious chocolate truffles without prejudice, you would love them. Naturally, these truffles can be made with dairy Cream.
Ingredients and spices that need to be Take to make Silken Tofu & Rum Raisins Chocolate Truffles:
- 200 g Dark Chocolate Buttons *if you use a block, chop up coarsely
- 150 g Silken Tofu *You can use 150ml Cream instead
- 2 tablespoons Rum-steeped Raisins OR Sultanas
- 6 (60 g) Arnott’s Choc Ripple Biscuits *OR Chocolate-Flavoured Biscuits
- Pistachio Nuts *diced
- Almonds *diced
- Cocoa Powder
Steps to make Silken Tofu & Rum Raisins Chocolate Truffles
- Place Silken Tofu in a small heatproof bowl, break into smaller pieces, and heat in the microwave for 1 minutes to warm up and also to help water to come out. Discard the water, and use a whisk or hand blender to blend until smooth (OR almost smooth).
- Place Dark Chocolate in a separate heatproof bowl over a saucepan of simmering water and melt chocolate. Alternatively, you can heat in the microwave for 1-2 minutes. Stir until smooth.
- Add the blended Silken Tofu, Rum Raisins and coarsely broken Choc Ripple Biscuits, and mix to combine. Line a small container with plastic wrap, pour the mixture in the container and cool in the fridge for 2 to 3 hours until completely set.
- Cut into bite-sized pieces and roll into balls. Coat with diced Pistachio Nuts, diced Almonds or Cocoa Powder.
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