And today on "Preppy Kitchen," we're making chocolate truffles.

而今天的 "預科生廚房"，則是我們正在製作巧克力松露。

So let's get started.

是以，讓我們開始吧。

To make this recipe, you'll need cream, semi-sweet chocolate, and anything you want to roll them in.

要做這個食譜，你需要奶油。半甜的巧克力。 和任何你想把它們捲進去的東西。

It could be cocoa powder, shredded coconut, toasted nuts, or even sprinkles.

它可以是可可粉、椰子絲。烘烤過的堅果，或甚至是灑上的東西。

First off, we're gonna grab a pot and a medium bowl,

首先，我們要拿一個鍋和一箇中號碗。

and I need about like maybe two inches of water in here so fill it up.

我需要大約兩英寸的水在這裡所以要把它填滿。

And we're gonna make basically our own double boiler to melt our chocolate and cream.

我們要做的基本上是我們自己的雙層鍋爐來融化我們的巧克力和奶油。

You could do this in a microwave,

你可以用微波爐做這個。

but I dunno, I like it on a double boiler.

但我不知道，我喜歡用雙層鍋爐。

So we're using 12 ounces, or 454 grams, of a nice semi-sweet chocolate.

所以我們要用12盎司。或454克。 一塊漂亮的半甜巧克力。

This is a chocolate treat, so you wanna have a nice chocolate.

這是一種巧克力待遇。所以你想有一個漂亮的巧克力。

If you only have chocolate chips at home, here's a little secret, I've made this using chocolate chips and no one can tell.

如果你家裡只有巧克力片。這裡有一個小祕密。 我曾用巧克力片做過這個，沒人看得出來。

Chocolate truffles are a treat that look super fancy.

巧克力松露是一種看起來超級花哨的食物。

You can like add a lot of different flavors to them.

你可以喜歡在其中添加很多不同的味道。

There's one step that gets a little bit messy,

有一個步驟會有點亂。

but I had an idea when I was planning this video,

但我在計劃這個視頻時有一個想法。

so we're gonna try a no-mess way of making them,

是以，我們要嘗試一種不含雜質的製作方法。

let's see if it works as an option.

讓我們看看它是否可以作為一個選項。

I'm very excited about that part.

我對這部分非常興奮。

You wanna give your chocolate a fine chop,

你想給你的巧克力來個細切。

because if you have a big piece here,

因為如果你這裡有一塊大的。

it's gonna take a little longer to melt

它需要更長的時間來融化

and you're just gonna be hanging around.

而你只是要在這裡閒逛。

I wanna melt this just until it's melted.

我想把這個融化，直到它被融化。

I don't wanna get it too hot,

我不想讓它變得太熱。

it's part of the reason I'm not using a microwave today.

這是我今天不使用微波爐的部分原因。

If you are using a microwave,

如果你使用的是微波爐。

50% power, 30-second bursts,

50%的功率，30秒的爆發。

and just give it a stir.

攪拌一下就可以了。

Into the bowl.

進入碗中。(溫柔的音樂)

I also wanna add 180 mils or 3/4 of a cup of heavy cream to this.

我還想加入180密耳或3/4杯的量。在此基礎上加入重磅奶油。

This will give us a silky, delicious ganache.

這將給我們帶來絲滑、美味的甘納許。

You don't have to use cream.

你不一定要用奶油。

I might add maybe a bit of coffee in there.

我可能會在裡面加一點咖啡。

You could add in some bourbon in there.

你可以在其中加入一些波旁威士忌。

You could add like literally any flavor, any spices you love, make this recipe your own.

你可以添加像字面上的任何味道。任何你喜歡的香料，使這個食譜成為你自己的。

And let me know in the comments, what you would add to your amazing ganache.

並在評論中讓我知道。你會在你的驚人的甘納許中添加什麼。

Right into our pot of simmering water.

就在我們的鍋裡熬著水。

You don't wanna make your chocolate too hot, like I said before,

你不會想讓你的巧克力太熱。就像我之前說的。

because it has to cool completely in the fridge.

因為它必須在冰箱中完全冷卻。

So why do that to yourself?

那麼，為什麼要對自己這樣做呢？

Just gentle heat, the cream will warm up, it'll melt the chocolate

只要輕輕加熱，奶油就會升溫。它將融化巧克力

and you're just stirring occasionally until it's almost all melted.

而你只是偶爾攪動一下直到它幾乎全部融化。

You can always leave a little bit of the chocolate unmelted,

你總是可以留下一點兒的巧克力未融化。

because there's a lot of residual heat in here

因為這裡有很多殘餘的熱量

and it'll just complete the process off heat.

它就會在離熱的情況下完成這個過程。

While you're occasionally stirring, you might as well do some more prep work.

在你偶爾攪動的時候。你還不如多做一些準備工作。

I love a silky, like chocolate little treat that's covered in toasted pecans.

我喜歡絲滑的，像巧克力一樣的小點心覆蓋在烤山核桃上。

You could use walnuts, like anything that you enjoy will work to cover these.

你可以使用核桃。像任何你喜歡的東西都會努力覆蓋這些。

So I think I just need maybe like half a cup for this.

所以我想我可能只需要半杯就夠了。

I'm gonna give this a fine chop because we wanna have small pieces.

我要把它切成小塊因為我們想有小塊的東西。

And then, you can just give them a really light toast in the oven,

然後，你可以直接給他們在烤箱中進行真正的輕度烘烤。

or even on the stove top, they just need a few minutes.

甚至在爐子上也可以。他們只需要幾分鐘的時間。

These are going into the oven at 350 for just a couple of minutes.

這些將被放入350度的烤箱只需幾分鐘時間。

I'm gonna keep an eye on them.

我將繼續關注他們。

Whenever you toast nuts, just make sure you give them a stir, not with your fingers, halfway through the toast,

每當你烘烤堅果時。只要確保你給他們攪拌一下。 不是用你的手指，在烤麵包的中途。

because the outside burns first.

因為外面先燒起來了。

This is coming along, you can see it's really nice and silky.

這事正在進展中。你可以看到它真的很好，很柔順。

I'm taking it off heat.

我把它從熱源中取出。

Now we're ready to chill our ganache,

現在我們準備冷卻我們的甘納許。

and I have some very important information for you here.

我這裡有一些非常重要的資訊給你。

You could put this into anything you want that has like a smaller area.

你可以把這個放到任何你想要的地方那有像一個較小的區域。

So a small six-inch cake pan, a loaf pan, all that stuff will work.

所以一個小的六英寸蛋糕盤，一個麵包盤。所有這些東西都會起作用。

Pour it right in and reserving just a little bit for my experiment.

直接倒入並保留只是為我的實驗提供了一點。

We'll see how that works out.

我們將看看結果如何。

This can go into the fridge for one hour.

這可以放進冰箱一小時。

I've made a mistake and I wanna share how not to do this.

我犯了一個錯誤，我想分享一下如何不這樣做。

If you chill this for too long, it becomes too cold, and then you can't roll it.

如果你冷藏時間過長，就會變得太冷。然後你就不能滾動它了。

It's a nightmare.

這是一場惡夢。

So all you want is one hour in the fridge.

所以你要的就是在冰箱裡放一個小時。

When that comes out, it should feel like Play-Doh.

當它出來的時候，應該感覺像橡皮泥。

So I know that some of you might not like the idea of like rolling the chocolate in your hands, 'cause it can get a little bit messy.

所以我知道，你們中的一些人可能不喜歡這個想法。就像在你的手中滾動巧克力一樣。 因為它可能會變得有點混亂。

We're gonna try this out.

我們要試試這個。

These are little molds, they're silicone.

這些是小模具，它們是硅膠的。

So I'm just gonna fill a little bit of chocolate in some of these.

所以我只是要填補一點其中一些是巧克力。

We're gonna chill these as well

我們也要把這些東西弄冷

and see if they pop out, so that you can make this with no mess.

看看它們是否跳出來。這樣，你就可以在做這個的時候不亂了。

There we go, this goes into the fridge to chill as well, and then we'll be back in one hour.

我們走吧，這也會被放入冰箱冷藏。然後我們將在一小時後回來。

My ganache is almost ready.

我的甘納許幾乎準備好了。

I'm just gonna add these pecans that have been toasted nicely,

我只是要加入這些山核桃已經被烤得很好了。

I've been nibbling on them by the by, into that bowl.

我一直在順便啃著它們。到那個碗裡。

And I'm setting up like a dipping station basically,

我基本上是在設立一個浸泡站。

because what you should do,

因為你應該做什麼。

roll and goes directly into your covering.

卷，直接進入你的覆蓋範圍。

Little cocoa powder, some chocolate sprinkles, shredded, unsweetened coconut.

少許可可粉，一些巧克力碎屑。不加糖的椰子絲。

But in the past, I've done many things, including using sweetened coconut that I toast.

但在過去，我做過很多事情。包括使用我烤過的甜椰子。

Gives a nice color and a little bit of a deeper flavor.

呈現出漂亮的顏色，並有一點更深的味道。

Just like that, I'm ready to roll these out.

就這樣，我已經準備好推出這些東西了。

So we're gonna pull these out of the fridge and get to work.

所以我們要把這些東西從冰箱裡拿出來並開始工作。

Let's see how this rolls out.

讓我們看看這一切是如何展開的。

It's gonna be a little bit messy.

這將是一個有點混亂的過程。

I warned you about that at the beginning of the video, but what is life, but a bit of mess?

我在視頻的開頭就警告過你。但生活是什麼，只是有點混亂？

Quick, quick, quick roll, it doesn't have to be perfect.

快，快，快卷，不一定要完美。

And then right into your outer covering, just roll that along.

然後直接進入你的外罩。只要把它捲起來就可以了。

And for the nuts, I like to just do some pressing.

而對於堅果，我喜歡只做一些壓榨。

We're gonna repeat that for all of the other flavorings as well.

我們要為所有人重複這句話的其他調味品也是如此。

Right, coconut.

對，椰子。

I get a lot of questions on this post about how long does this last for?

我在這個帖子上收到很多問題這大概能持續多久？

I would say at least a week in the fridge, probably two.

我想說的是，至少要在冰箱裡放一個星期，可能是兩個星期。

Just pop it in an airtight container, so it doesn't collect any of the nonsense that's hanging around in your fridge.

只要把它放在密閉的容器中即可。是以，它不會收集任何胡言亂語 這是在你的冰箱裡掛著的。

If it's a warm day and this is melting up,

如果是一個溫暖的日子，而且這個東西正在融化起來。

or if you notice there's a change in consistency,

或者如果你注意到在一致性方面有變化。

like the center of mine is a little bit warmer,

像我的中心是一個小的溫暖。

then what you could do is just pop it back in the fridge,

那麼你可以做的就是把它放回冰箱裡。

it's totally fine.

這完全沒問題。

And just remember for these guys,

而對於這些人來說，只要記住。

it's a fine balance between spending too much time in the fridge and not enough.

支出之間的微妙平衡在冰箱裡的時間太長了，不夠用。

You want the consistency of these to be like Play-Doh or almost like slightly softened butter.

你希望這些東西的濃度像橡皮泥一樣。或幾乎像稍微軟化的黃油。 (溫柔的音樂)

Let's check on those other truffles.

讓我們檢查一下其他的松露。

The only question is, will they pop out?

唯一的問題是，他們會不會跳出來？

What do you think?

你怎麼看？

Oh, this one's gonna get coated in a little bit of coconut.

哦，這個會被塗上一點椰子。

One thing is it is colder, so it doesn't accept as much of the covering, but it's fine.

有一點是它比較冷。所以它不接受那麼多的覆蓋物，但它很好。

The covering is so the rest of your fingers don't melt when you touch it.

覆蓋是為了讓你的其他手指當你觸摸它時，不要融化。

Did you know that?

你知道嗎？

Okay, that's so good.

好的，這太好啦。

So you can also use a little silicone mold.

所以你也可以用一個小的硅膠模具。

Silicone molds, pop the candies out and look how neat this looks.

硅膠模具，彈出的糖果看看這看起來多麼整潔。

Do you see that?

你看到了嗎？

Yeah, we need to like maybe glue these together.

是的，我們需要像也許把這些東西粘在一起。

So let's see if this works.

是以，讓我們看看這是否有效。(喜慶的音樂)

That looks pretty good.

這看起來很不錯。

So the experiment worked, how cool.

是以，實驗成功了，真酷。

Okay, you can have like either half sphere, like little bite-sized ones,

好吧，你可以有像半球一樣的東西。

or a full sphere, all you need is a silicon mold.

像小的一口大小的，或一個完整的球體。你需要的只是一個硅模。

I'll put this link up for the mold in the description box, so you guys can get that.

我將把這個鏈接放在描述框中的模具上。所以你們可以得到這個。

Let me know in the comments, which you liked best.

請在評論中告訴我，你最喜歡哪個。

Mmm, that's pure chocolate indulgence.

嗯，這純粹是巧克力的放縱。

I hope you get a chance to make this.

我希望你有機會做這個。

And if you like this recipe,

如果你喜歡這個菜單。

check out my chocolate playlist!

查看我的巧克力播放列表!