Creamy Chocolate Gnocchi
1.
Put the chocolate coins, butter and light cream into the milk pan.
2.
Melt at about 50 degrees of warm water.
3.
Melt thoroughly and stir until smooth.
4.
Let it warm to a little temperature and form a 10 g ball.
5.
200 grams of glutinous rice flour is mixed with 160 grams of warm water to form a white dough.
6.
The beetroot slices and steams, and the juice is taken.
7.
50 grams of beet juice, 110 grams of water and pink dough, two colors of dough and good 饧 for an hour.
8.
Roll into a blockbuster.
9.
Stack, cut longitudinally and then stack.
10.
Press longitudinally and then cut and stack.
11.
Cut into about 20 grams of agent.
12.
Flatten the stuffing.
13.
Tuan into a ball.
14.
Wrapped dumplings.
15.
Put the boiling water in the pot and boil it on low heat for about 3 minutes, and cook until it floats up and cook for 1 minute.
16.
Super delicious chocolate glutinous rice balls.
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. I use 66% dark chocolate of Farrhona, or you can use other chocolates you like.
This amount is about 30.
