TRUFFLE (For fillings)
30 June 2009
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We need to make this a night before.
INGREDIENTS
1/4 cup of cream (35% fat or more)
1/3 cup of sugar
1/3 cup of chocolate or dessert covering
PREPARATION
Put diced chocolate in the cup and chop it with 4 or 5 turbo hits. Dry out and reserve.
Place cream and sugar in the cup and program for 8 minutes, Varoma temperature, speed 2. Until it boils. Add chocolate and stir until you get an homogeneous paste. Let cool for at least 6 hours, it is better to make it the night before, it has to ve very cold.
The next day place the butterfly in the cup, put truffle in it and mount at speed 3 and 1/2 until desired consistency. Place in piping bag with a curled and ready to fill pies, profiteroles, bomb-oms, etc.
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