Chocolate Truffle

Por Chef Jean-Pierre · 30 min

Ingredientes

Modo de preparo

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 do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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