Mocha Truffles Recipe

I can't really decide where this recipe comes from and so I created a special tab for desserts and candy.
To make these little truffles you need some time and patience, but I can promise you, it's worth it and they're the perfect gift.


Mocha Truffles (for 36 pieces)

200g nougat
200g almond paste (Marzipan)
1/2 vanilla bean or 1tsp vanilla essence (if you like it)
ca. 75g powdered sugar
2tbsp solvable coffee or espresso powder
1tbsp coffee liqueur or cold espresso
200g white couverture

1. Cut the nougat into 36 same size pieces. Therefor cut it lengthswise into 4 pieces and then each piece into 9 smaller ones. Quickly shape them into balls - but be careful, the warmer the nougat gets the stickier it gets. Put the 36 balls into the fridge.
2. Cut the almond paste into pieces. In a bowl, combine almond paste, vanilla pulp, sugar, coffee powder and coffee liqueur and knead everything until it's smooth. When it's too sticky, add more sugar.
3. Shape the almond paste into a roll, then cut into 36 thin slices. Flatten every slices, then put a nougat ball in the middle and coat with the Marzipan. Roll it into a ball shape. Prepare some baking paper on a wooden board or a baking tray.
4. Chop the couverture and put 2/3 of it into a metal bowl. Put the bowl into another bowl and heat it in a bain-marie. Don't cook it or let water get into the chocolate! Like this:

5. When the chocolate is melted take the bowl out and add the remaining chocolate. Stir until that is melted, too.
6. Now dip the Marzipan pralines into the chocolate. You can use a fork or a stick or a praline spiral like I did. Carfully place the truffles on the baking paper and let dry. Done!

Watch out! When you're drying the truffles in the fridge, you have to keep them in the fridge, too! Temperature differences will make the chocolate get "foggy".

Chicken With Herbs Recipe [Pollo alle erbe Recipe]

Today I'm going to show you a delicious and low fat recipe (when you remove the skin or take chicken breast), that's a great alternative to classic fried chicken. Usually you take sage and rosemary but you can also take any other herbages as long as its taste underlines the chicken and does not overlap it.

Chicken With Herbages for 4 ( 380 kcal /serving)

4 chicken legs
2 garlic cloves
6 tbsp olive oil
FRESH herbs (I'm taking rosemary, basil and lemon grass , but you can also take other herbs like sage, thyme or oregano. Just don't take too much or it'll feel like biting into a tea bag.)
salt and pepper to taste
a pan with lit
Optional:
lemons
watercress

1. Peel the garlic cloves. Cut in half lengthswise and then crush it with a cooking spoon.
2. With a knife cut the chicken legs into half. Therefor, place the knife between the drumstick and the chicken back. Cut the skin and meat and then break it with your hands.
3. Lay the meat on a plate and sprinkle with salt and pepper.
4. Take 3 stalks of rosemary, 8-10 basil leaves and on stem of lemon grass, cut into half. Or change depending on what herbs you're using.

5. Let's fry the meat. In your pan, bring olive oil to medium heat. Put the chicken in with skinside down. Fry until golden brown.

6. Turn over and keep frying over low heat.
7. After 2-3 minutes, add your herbs and garlic to the pan and fry until they're releasing their aroma.

8. Close the lid and fry over low heat for 20 minutes. Sometimes baste with the fat in the pan.
9. Done! Just arrange with sliced lemons and watercress and you're done!

Buon Appetito!