Dessert domes with ice cream, truffle and chocolate
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Crumble the sponge cake, cake or whatever you have in a bowl. I used the filling I had dug out of the muffins I had just prepared, so the dough was fluffy in my case. If you have a cake or sponge cake 1-2 days old and it has dried, you can also add a tablespoon of milk. Of course you can also put ground nuts or whatever you want.
Mix the top with the melted and cooled chocolate, the whipped cream and form small spheres in your hands, which are then rolled in black cocoa. Refrigerate. You can cover them with aluminum foil. I got 8 truffles. For dessert, we will only need 6 truffles, so you have 2 left to taste.
I made 4 domes with chocolate coating (50 g of chocolate icing are enough) and 2 without, so if you want a coating for all use 70 g.
Melt the dark chocolate icing on a steam bath, mix well until smooth and pour into a silicone muffin tin. I chose a form of domes. Level the chocolate well with a silicone spatula or a brush. Place in the freezer until set.
Fill a special chocolate bag with the squares of dark chocolate icing and immerse in a kettle with hot water, taking care not to get water in the bag. When the chocolate has melted, take it out of the water, cut it into a thin end and form spirals on a piece of baking paper. Place in the freezer until ready to serve.
Wash the strawberries, leave them to dry on a kitchen towel and cut into small pieces.
Melt the white chocolate coating on the steam bath and mix well until smooth.
Separately, beat the liquid cream until it becomes soft, creamy (be careful, not fluffy!), Then add the cream, gradually a teaspoon, over the chocolate and mix. Add the orange blossom water, Bourbon vanilla sugar, and strawberries, stirring lightly with a spatula.
Remove the dome shape from the freezer, check the chocolate: if it has frozen well, you can pour the ice cream and put it back in the freezer.
At the time of serving, it is placed on each plate: a dome of ice cream, a truffle and a spiral, letting the spiral unfold easily to the bottom.
If you like my recipe, you can also find it on my blog: