Chocolate Truffle

De Chef Jean-Pierre · 30 min

Ingredientes

Preparación

1. 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.
2. Heat the cream over medium heat. Pour it over the chocolate and stir until melted, then add the orange zest and Kahlua.
3. 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°.
4. Carefully remove from the molds and decorate the tops with whipped cream.

Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.

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