Carrot chocolates

04/10/2015 09:03

Choclades is certainly an area I have not gotten myself into yet. To do them correctly requires a lot of patience and training to succeed, with tempered chocolate, molded shell, bottoms. I'm not quit there yet... but that dosn't mean I cannot experiment a  little bit. Mine  are vey simple, not made the right way, but still very tasty. They are made of carrot cake and dipped in the vanilla chocolate. Very, very good ...

2 eggs,
1.5 cups of sugar,
1.5 cups flour,
1 teaspoon baking soda,
1 teaspoon cinnamon,
0.5 tsp salt,
0.5 teaspoon vanilla sugar,
0.75 dl soybean oil (or rapeseed oil),
2 cups carrots.
Cream:
25 grams of butter at room temperature,
100grams Philadelphia cheese (natural),
80 grams of powdered sugar,
0.5 teaspoon vanilla sugar.
Dip:
about 400g white vanilla chocolate
about 50g of dark chocolate
Here's how: Whisk eggs and sugar until fluffy. Mix in a separate bowl: flour, bakingsoda, cinnamon, salt, sugar and vanilla. Pour over the egg mixture and whisk a little longer. Grate the carrots on the smallest of the grater, squeeze out all the juice and mix with the oil. Pour over carrots in the batter and stir in with a spatula. Pour the batter into a greased pan and bake in the lower part of the oven for about 40 minutes at 190 degrees C. Let cool completely. Prepare the cream by stirring together all ingredients into a soft cream.
The chocolates: Take little carrot cake in a bunk and mix the desired amount of cream (not too much though, a couple of spoons max) Set in the refrigerator overnight and the following day only to shape the chocolates and dip in chocolate.

 

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden