890 B
890 B
Chocolate Truffle Cream
Recipe yields 1.15 Kilograms
Ingredients
- 600 grams dark chocolate
- 200 grams double cream
- 300 grams butter, at room temperature
- 50 milliliters alcohol (whisky, rum, kirsch...)
Directions
Roughly chop the chocolate and melt in a double boiler.
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.
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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author: Roux Brothers on Patisserie
tags: Petit Fours, Puddings and Desserts