Once a month The Leftover Queen puts on a cage-match cook off for her loyal members. The Royal Foodie Joust as it is known is a come-one come-all battle of culinary skills using 3 ingredients provided at the beginning of the month. You are allowed to do what you like as long as you have incorporated those 3 key ingredients into your recipe. Winners get bragging rights and a chance to pick the next months ingredients.
This months challenge was to use lime, coconut and something from the sea. I came up with a Coconut-Lime chocolate truffle sprinkled with Fleur de Sel. Since it was my first challenge I was a tad bit excited to get started. So, here's my recipe:
Ingredients:
2 1/2 ounces of 38% milk chocolate (chopped)
2 1/2 ounces of 64% dark chocolate (chopped)
2 1/2 Tbs. of Coconut Cream (canned)
2 Tbs. of Heavy Whipping Cream
1/2 Tbs of Squeezed Lime
3 Tbs. of Salted Butter (soft & cubed)
A pinch of Fluer de Sel for toppings
Directions:
1. In a sauce-pan gently stir the cream, coconut milk and lime juice over medium heat until simmer, then slowly bring to a boil.
2. Once the mixture reaches a boil pour directly over the chocolate (the 5 ounces of 38% and 64%). Stir slowly until the chocolate has ALL melted.
3. Add soft butter and stir gently.
4. Let cool until firm but not hard.
5. Scoop out small portions and roll into balls.
6. Let sit over night to harden.
7. Dip balls into tempured dark chocolate (75%) and place on parchment paper
8. Sprinkle with Fluer de Sel
2 1/2 ounces of 38% milk chocolate (chopped)
2 1/2 ounces of 64% dark chocolate (chopped)
2 1/2 Tbs. of Coconut Cream (canned)
2 Tbs. of Heavy Whipping Cream
1/2 Tbs of Squeezed Lime
3 Tbs. of Salted Butter (soft & cubed)
A pinch of Fluer de Sel for toppings
Directions:
1. In a sauce-pan gently stir the cream, coconut milk and lime juice over medium heat until simmer, then slowly bring to a boil.
2. Once the mixture reaches a boil pour directly over the chocolate (the 5 ounces of 38% and 64%). Stir slowly until the chocolate has ALL melted.
3. Add soft butter and stir gently.
4. Let cool until firm but not hard.
5. Scoop out small portions and roll into balls.
6. Let sit over night to harden.
7. Dip balls into tempured dark chocolate (75%) and place on parchment paper
8. Sprinkle with Fluer de Sel
OK......now go an vote for my dish!
6 comments:
Those really look gorgeous Aaron! I love them! Best of luck in the Joust! :)
These look fab - so unusual! When I saw it on the forum I wasn't sure how you were getting the sea into there - what a great idea!
And a great entry :D
Aaron
This recipe looks very interesting. I'll have to give it a go and find out.
This is a really nice original idea - I love it!
very original! I too have a weakness for chocolate!
Aaron,
Congratulations on tying for third place in the joust! Your entry was as unusual as mine. (Funny how both third place winners were sweets!)
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