Empty My Fridge
Chocolate Truffle | Chef Jean-Pierre
Ingredients
- Almond½ cups
- Walnut½ cups
- Pecan½ cups
- Sugar¼ cups
- Heavy cream2 cups
- Chocolate16
- Orange
- Kahlua¼ cups
- Cocoa powder3 tbsp
- Whipped cream
Instructions
- Process the nuts and sugar in a food processor until fine but not greasy, like wet sand. Press a generous tablespoon or more into the bottom of each mold to form a thick crust, then refrigerate while you make the filling.
- Heat the cream over medium heat. Pour it over the chocolate and stir until melted, then add the orange zest and Kahlua.
- Pour an equal amount of the chocolate mixture into each mold. Chill in the freezer or refrigerator for at least two hours, or until the inside reaches 65°.
- Carefully remove from the molds and decorate the tops with whipped cream.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
CreamHeavy creamChocolateAlmondOrangeWalnutPecanWhipped cream
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