Creamy Chocolate Gnocchi

Creamy Chocolate Gnocchi

by Wanshanhong

4.6 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

The fifteenth is coming soon. The Lantern Festival is not allowed to run away this year. Staying at home is to contribute to the epidemic. If you spend a lot of time at home, make the glutinous rice balls by yourself. To share a chocolate glutinous rice ball, I used Valrhona chocolate coins, blue pinwheel whipped cream, the cooked glutinous rice balls are super delicious, surpassing the bought N times.

Ingredients

Creamy Chocolate Gnocchi

1. Chocolate coins, butter and whipped cream in the milk pan

Creamy Chocolate Gnocchi recipe

2. Melt every 50 degrees of warm water

Creamy Chocolate Gnocchi recipe

3. Melt thoroughly and stir until smooth

Creamy Chocolate Gnocchi recipe

4. Dry to a little warmer to form a 10 g ball

Creamy Chocolate Gnocchi recipe

5. 200 grams of glutinous rice flour with 160 grams of warm water to form a white dough

Creamy Chocolate Gnocchi recipe

6. Beetroot sliced and steamed, juice

Creamy Chocolate Gnocchi recipe

7. 50 grams of beet juice, 110 grams of water and pink dough, two colors of dough and good glutinous for an hour

Creamy Chocolate Gnocchi recipe

8. Roll into a blockbuster

Creamy Chocolate Gnocchi recipe

9. Superimpose, superimpose after cutting longitudinally

Creamy Chocolate Gnocchi recipe

10. Press longitudinally and then cut and stack

Creamy Chocolate Gnocchi recipe

11. Cut into about 20 grams of potion

Creamy Chocolate Gnocchi recipe

12. Flattening stuffing

Creamy Chocolate Gnocchi recipe

13. Tuan into a ball

Creamy Chocolate Gnocchi recipe

14. Wrapped glutinous rice balls

Creamy Chocolate Gnocchi recipe

15. Boil the water in the pot and boil it on low heat for about 3 minutes. Cook until it floats and cook for 1 minute.

Creamy Chocolate Gnocchi recipe

Tips:

The taste of this kind of glutinous rice balls depends on the quality of the chocolate. If the chocolate is good, the glutinous rice balls are naturally delicious.

Comments

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