免烤松露巧克力脆餅 No-Bake Chocolate Truffle Crunch

上星期天下午好朋友一家來探望我們。

We spent a lovely day with our dear friends and their family last Sunday. 

我弄了傳統的星期天烤肉餐。主菜有：烤羊腿、全雞和肉腸。配菜有烤馬鈴薯、焗花椰菜和白花椰起司、約克郡布丁、紅蘿蔔、捲心菜和烤肉汁。

餐後甜品我預備了「蘋果酥派」和「免烤松露巧克力」，每人都要了一小份的兩式甜點，伴以一大球冰淇淋！

I cooked a traditional Sunday dinner : Roast lamb, chicken, sausages, roast potatoes, cauliflowers and broccoli cheese bake, Yorkshire puddings, carrots, cabbages and gravy.

For dessert I prepared ‘Apple Crumble’ and ‘ No-Bake Chocolate Truffle Crunch’. Everybody had a small portion of each pudding with a big scoop of ice-cream！

這兩道美味的甜品其實也很適合快將來臨的聖誕佳節期間，忙碌的家庭聚會主人翁或主婦們，因為之前一天能夠預先準備好，翌日只要完成最後歩驟便可上桌，簡易輕鬆。

可以讓你騰出更多寶貴時間與客人相坐談笑，不用整天困在廚房內忙得團團轉！

These two lovely desserts are ideal for any busy hosts or hostesses over the coming months, particularly the Christmas period, as you can prepare them a day in advance. You then simply need to complete the last step after dinner before serving to your guests. 

You can save yourself a lot of time and effort in the kitchen than if you have to make the puddings on the day, and leave yourself more valuable time to relax with friends and family. 

現在與大家分享這兩道甜品的法。

蘋果酥派的食譜在這裏。

I’ll share the two recipes with you here.

The recipe for Apple Crumble is here.

免烤松露巧克力脆餅

餅底材料 :

• 無鹽牛油 125g 浴化成液態
• 消化餅 digestive biscuits 200g 壓碎

饀料 :

• 重乳脂鮮奶油 ( double cream) 300ml
• 糖粉 (icing sugar) 2 大匙
• 雲尼拿香精 vanilla extract 1 小匙
• 黑巧克力 200g 
• 可可粉隨意，用作灑在巧克力脆餅上方

工具 :

• 一個 20 cm 圓型，可以脫底的彈簧烤盤。底部鋪上烘焙紙和刷油，盤的週圍也掃上薄油。

做法 :

1. 在大碗中加入餅碎，倒進牛油完全拌勻，傾進烤盤底部，按壓均勻至平。置冰箱內冷放 30 分鐘以上讓餅底定形。
2. 煮沸一小鍋水後，把巧克力折碎置一中型碗中，把盛巧克力的碗放在小鍋微沸的水上慢慢溶化，注意不要讓沸水直接浸到碗底。
3. 做饀料 : 把重乳脂鮮奶油加入另一大碗內，加進糖粉和雲尼拿香精，用手提打蛋器打至剛起軟角，便加入溶化的巧克力，一起繼續打至成軟厚狀，但注意不要打發過份。
4. 把饀料倒在烤盤的餅碎上，撥平。置冰箱內 4 - 6小時待饀料凝固後，把松露巧克力脆餅從烤盤釋出和脫底，放在餅盤上。
5. 然後即時享用或留在冰箱一夜，上桌前才適量灑上可可粉。

No-Bake Chocolate Truffle Crunch

for the base :

• 125 unsalted butter, melted
• 200g digestive biscuits, crushed

for the filling :

• 300ml whipping cream
• 2tbsp icing sugar
• 1 tsp vanilla extract
• 200g dark chocolate
• cocoa for dusting

you will need :

• a 20cm spring-form cake tin, buttered and base lined with baking parchment.

Method :

1. To make the base, stir the butter into the crushed biscuits, tip into the cake tin and press down to cover the base and sides of the tin. Chill for at least 30 minutes to allow the crust to set.
2. Break the chocolate into pieces in a medium size bowl, sit the bowl on top of a small pan of simmering hot water to melt the chocolate, take care not letting the hot water touch bottom of the bowl.
3. To make the filling, pour the cream into a bowl and add the icing sugar and vanilla extract. Whisk until the mixture forms soft peaks, then gradually whisk in the melted chocolate until the mixture thickens, but take care not to over-whip.
4. Spoon the mixture into the biscuit base and spread out, put in the fridge for 4 - 6 hours until the filling is set. Release the chocolate truffle crunch from the cake tin and the tin base as soon as it's set and put on a plate. 
5. Then either serve it immerdiately or keep it in the fridge overnight. Dust with cocoa before serving.