Yogurt Hawthorn Balls

Name: Yogurt Hawthorn Balls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g White chocolate; 300g Hawthorn; 100g Zero sugar; 3 slices Gelatine Tablets

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

As a foodie, I can't help but try it when I see Internet celebrity food. This yogurt hawthorn ball has grown grass since I saw it. I bought a special mold and made a traditional hawthorn cake. Because traditional hawthorn cake has high sugar content, the lowest sugar content is usually 70%. The white chocolate is very sweet. It feels too sweet to make it, and I don't like it very much. Specially made low-sugar hawthorn cake, so that the sweetness of the sweeter chocolate is also reduced. It tastes sour and sweet, and I can’t help but eat a few more. One more thing. In fact, when I first saw this food, I felt that it should not be called yogurt hawthorn balls, it should be called chocolate hawthorn balls, because there is no yogurt in it, just add a little yogurt powder, in order to make it. The taste, I also bought yogurt powder specially, in fact, it is not completely negligible at home, and only chocolate is fine. It's New Year's Eve, it's more pleasant to make some snacks by yourself. "

Ingredients

Yogurt Hawthorn Balls

1. First make low-sugar hawthorn cake. The hawthorn is pitted and steamed for 15-20 minutes with a cover cloth. The cover with a cloth cloth is to prevent the steam from dripping into the basin, so that the moisture will be large.

2. Put the steamed hawthorn into the wall breaker while it is hot, pour in zero caramel sugar at the same time, turn on the stirring function, and stir for about 10 seconds.

3. Gelatine tablets are soaked in ice water in advance, and about 50 grams of warm water is melted. The water temperature should not exceed 60 degrees, so as not to affect the coagulation effect of the gelatine tablets. In order to set the shape well, I put more gelatine tablets.

4. The temperature of the whipped hawthorn puree drops to about 50 degrees, pour it into the gelatin water, and stir it evenly.

5. Cool and solidify to become a low-sugar hawthorn cake.

6. The hawthorn cake is cut into small dices about 8mm square. I used a 22mm mold, which is just right to fit in.

7. The white chocolate melts in warm water of about 50 degrees. Note that the temperature should not be high, otherwise the chocolate will easily separate from oil and water. I used Garboly White Chocolate with 34% cocoa butter. You can choose chocolate according to your preferences.