Truffe Au Chocolat
|Chocolate sponge sheet||1|
|Rum||2 Fluid Ounce (50 Milliliter)|
|Stock syrup||2 Fluid Ounce (50 Milliliter)|
|Whipping cream||1 Pint (600 Milliliter)|
|Plain chocolate||15 Ounce (425 Gram)|
|Cocoa powder||1 Ounce (25 Gram)|
1 With the help of a stainless steel ring (23 cm / 9 in diameter x 4.5 cm / 1 3/4 in high) cut out a circular sponge base from the sponge sheet.
2 On a cake board, place the steel ring and arrange the sponge inside the ring.
3 Apply the mixture of rum and stock syrup on the sponge using a brush.
4 In a bowl, add the cream and whip lightly.
5 In another bowl, add the chocolate and melt (to a temperature of 60° C / 125° F).
6 Combine the melted chocolate with the whipped cream and fold with a metal whisk.
7 Fill the ring to the top with this mousse mixture.
8 Place in the fridge to cool.
9 Sprinkle with some cocoa powder and remove the ring.Serve.
Removing the ring can be made easier by warming the ring with a hot cloth.