【软心巧克力】
by 毛毛妈
软心巧克力自己做也很方便噢。
用料:
1：比利时黑巧克力200克。
2：鲜奶油（Whipping Cream）2/3杯158克。
3：熟黑或白芝麻2/3杯，或者用可可粉；
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon。
做法：
1、将巧克力和鲜奶油放入一玻璃盒里。取出 电压力锅附带的支架，放入内胆里，加水到1.5杯的线。然后放上盛巧克力和鲜奶油的盒子（图1），盖上盖子，排气阀放置密封位置，选【蒸】档3分钟，启动程序。
2、电压力锅完成程序后，冷却3分钟，放气减压打开盖子。取出蒸好的巧克力（图2）趁热搅拌至光滑均匀（图3），盖上盖子放冰箱3-4小时。
3、用一小勺舀出一块巧克力，放在保鲜膜上捏成球状（图4）。放入熟芝麻的碗（图5）裹上一层芝麻，就可以吃了。
4、吃不完的放入密封盒子里，冰箱里可保存最多2个礼拜。
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