24 lines
890 B
Markdown
24 lines
890 B
Markdown
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# Chocolate Truffle Cream
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Recipe yields 1.15 Kilograms
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### Ingredients
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* 600 grams dark chocolate
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* 200 grams double cream
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* 300 grams butter, at room temperature
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* 50 milliliters alcohol (whisky, rum, kirsch...)
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### Directions
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Roughly chop the chocolate and melt in a double boiler.
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Pour the cream into a saucepan and boil for 2 minutes. Set aside and cool to 35-40°C. Pour the cooled cream onto the chocolate, whisking continuously, and beat until the mixture is completely homogenous. Keep in a cool place until it has cooled to 20°C.
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Place the butter in a bowl and beat for 3 minutes, until very light. Still beating, incorporate the chocolate/cream mixture, a little at a time, then add the alcohol of your choice. When the mixture is very smooth and shiny, it is ready to use.
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### Meta
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author: Roux Brothers on Patisserie
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tags: Petit Fours, Puddings and Desserts
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