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Truffe Au Chocolat

chef.pierre's picture
<p><a href="http://www.flickr.com/photos/marc-lagneau/6530458821/">Image Credit</a></p>
Ingredients
  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)
Directions

MAKING
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.

SERVING
9 Sprinkle with some cocoa powder and remove the ring.Serve.

TIP
Removing the ring can be made easier by warming the ring with a hot cloth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Chocolate
Interest: 
Party
Preparation Time: 
25 Minutes
Servings: 
4

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