Yogurt Hawthorn Balls

Overview

As a foodie, when I see Internet celebrity food, I can’t help but try it. This yogurt hawthorn ball has been growing since I saw it. I bought a special mold and made traditional hawthorn cake at first. Because traditional hawthorn cake has high sugar content, the minimum sugar content is usually 70%, and white chocolate is very sweet. I personally feel that it is too sweet and I don’t like it very much. I specially made a low-sugar hawthorn cake, so that when paired with the sweeter chocolate, the sweetness is also reduced. It tastes sour and sweet, and I feel like I can't help but eat more. One more thing, in fact, when I first saw this delicacy, I felt that it should not be called yogurt hawthorn balls, but chocolate hawthorn balls, because there is no yogurt in it, just a little bit of yogurt powder is added. In order to make it taste better, I also bought yogurt powder. In fact, if you don’t have it at home, you can completely ignore it. You can just use chocolate. It’s the New Year, so it’s even better to make some snacks yourself.

Tags

• dessert
• afternoon tea
• snacks
• hawthorn
• white chocolate
• zero calorie sugar
• gelatin tablets

Ingredients

Steps

1. 1 First make low-sugar hawthorn cake, remove the core of the hawthorn, cover it with a drawer cloth and steam it for 15-20 minutes. Covering it with the drawer cloth is to prevent the steam from dripping into the basin, which will increase the moisture.

   

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

   

3. 3 Soak the gelatine slices in ice water in advance, and melt about 50 grams of warm water. The water temperature should not exceed 60 degrees to avoid affecting the solidification effect of the gelatine slices. In order to set the shape well, I put more gelatin sheets.

   

4. 4 Lower the temperature of the whipped hawthorn puree to about 50 degrees, pour it into the gelatine water, and stir thoroughly.

   

5. 5 Let cool and solidify to become low-sugar hawthorn cake.

   

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

   

7. 7 Melt the white chocolate in warm water of about 50 degrees. Be careful not to set the temperature too high, otherwise the chocolate will easily separate from oil and water. I use Carbapolis White Chocolate with a cocoa butter content of 34%. You can choose chocolate according to your preference.

   

8. 8 After melting, add the yogurt powder and stir evenly, then put it into a piping bag.

   

9. 9 First squeeze an appropriate amount of chocolate liquid into the bottom of the mold, and then add the hawthorn cake cubes.

   

10. 10 Fill the top with chocolate and let it cool naturally until it solidifies.

    

11. 11 After cooling, remove from the mold, and the yogurt hawthorn balls with reduced sweetness are ready. They are so cute and round.