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Black Truffle

Are you looking for an unusual recipe ? Have you ever tried to use truffle in your pastry ?

 Truffles are usually seen in savoury dishes, but their heady, earthy aroma and intense flavour work perfectly with sweet chocolate. 

A real inspiration for this “Black Truffle” amazing dessert composed with :

Vanilla Biscuit | Heart of Hazelnut | Vanilla Mousse | Chocolate Creamy | Black chocolate coating.

By Chef David Redon – Business partner @kkobelgium

New

Group Vanilla Biscuit
Ingredient
KG
Almond Powder
0.140
Four
0.060
Icing sugar
0.140
Egg white
0.095
Fresh cream
0.030
Compound Vanilla
0.015
Egg white
0.280
Sugar
0.155
Total Weight: 0.915
Group Heart of Hazelnut
Ingredient
KG
Caramel Water-based-cream
0.300
Hazelnut praliné 50/50
0.100
Sea salt
0.002
Whole milk
0.110
Chopped roasted hazelnut
0.030
Total Weight: 0.542
Group Vanilla Mousse
Ingredient
KG
Milk
0.110
Gelatin mass (1/5)
0.030
Vanilla Water-based-cream
0.200
Whipped cream
0.500
Total Weight: 0.840
Group Chocolate Creamy
Ingredient
KG
Full fat milk
0.165
Dark chocolate 64%
0.290
Gelatin mass (1/5)
0.008
Black truffle oil
0.010
UHT cream 35%
0.310
Total Weight: 0.783
Group Black Chocolate Coating
Ingredient
KG
Dark chocolate
0.500
Cocoa butter
0.300
Black cocoa powder
0.008
Total Weight: 0.808

Vanilla Biscuit

Mix the powders with first part of egg white and the fresh cream, to obtain homogeny preparation. In the same time, whip the other egg white with the sugar to make a meringue. Mix delicately this meringue into the first preparation. Pipe in 2.5 cm half silicon phere and bake 15min at 170°C.

Heart of Hazelnut

Mix the 4 first ingredients to get a nice emulsion, then add the roasted hazelnut. Pipe in 2.5 cm half silicon phere and freeze.

Vanilla Mousse

Warm up milk and gelatin mass, pour on vanilla water-based cream and mix. At 35°C mix delicately with whipped cream.

Chocolate Creamy

Bring the milk to 80°C, add the gelatin mass and pour over the chocolate and mix well. Add the truffle oil and cream, then blend using the hand mixer to get a good emulsion. Cover with cling film in contact and reserve in the fridge to set.

Black Chocolate Coating

Melt the cocoa butter at 50°C, pour over the chocolate with the charcoal powder and mix well. Use at 35°C.

Assembling

Fill the silicon mold heart shape ( Silikomart ref: CUPIDO 30) with the vanilla mousse, then push inside sticked together one half sphere of biscuit with one half sphere of hazelnut cover again with  the mousse even if it look domed and more than the mold edge, then Freeze it.

Unmold the heart shape, stick it on a long toothpick and pipe all around in an irregular manner with the set chocolate creamy, then set again in the freezer.

Once frozen, dip it in the liquid black chocolate spray at 35°C, then using the same preparation spray with low pressure on top of it to create the truffle skin texture.

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Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea, Dessert, Easter, Halloween, Mother's Day, Summer

Finished Product

Finished Product

Confectionery

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