Dessert domes with coffee, chocolate and crispy truffle
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The base of the cookies: melt the chocolate on a steam bath and set aside to cool as much as we can use.
Whisk with the mixer, the egg whites together with a pinch of salt and the sweetener and keep aside.
Beat the yolks with the chocolate, then gradually incorporate the egg white foam, add the oil, flour and baking powder, mixing with a spatula, from the bottom up.
From the obtained composition is poured with a spoon, in the form of discs 6.5 cm in diameter, in a stretched tray on a baking sheet. It's okay if you make them bigger, they can cut out at the end. I give you the size, so you have an idea of how big they are. Bake for about 12 minutes on medium heat, it is important not to dry out. Remove on a cooling grill, be careful not to overlap them, because they soften and stick together. You get about 3 trays of cookies, you may not need them all, but you can taste them with your loved ones.
Coffee cream: mix the egg yolks with a pinch of salt, starch, sweetener, vanilla, cold milk, boil the mixture over low heat until it thickens, remove from the heat, add the butter and mix. Only after it has cooled, add the liquid cream and instant coffee and beat with the mixer for about 2 minutes, until it becomes silky.
Truffles: melt the milk chocolate on a steam bath and leave to cool. Add in it the crushed piss, the peanuts (I had salted and peeled them, you can use unsalted) and chopped pistachios, coffee and whiskey. Mix and form with the given hands through cocoa powder small spheres, which are rolled through cocoa.
Assembly: for this step you can use a silicone mold or plastic molds for appetizers. If you use plastic forms, as I did, don't forget to cover each form with food foil on the inside. Next, fill the form, halfway, with coffee cream, lightly stuff a truffle, cover with cream, add the cookie, at the base, fixing it carefully, so as not to bite. Do this with all cookies. Place on a tray and refrigerate for 2 hours.
Chocolate icing: put dark chocolate, milk and butter together in a kettle and simmer until lightly thickened. Put the mixture on the fire and leave it to cool, but not too much because it hardens a bit when it cools and, this time, we need it to be thin, as liquid as possible, even if it is hot. When the icing is ready. Remove the domes from the freezer, remove from the mold, remove the cling film and glaze.
Decor: they can be decorated according to taste and imagination. I opted for coconut flakes and chocolate sticks with cappuccino.
Preparation time: approx. 1 h 30 min
Baking time: 30 min
Portions: 15 pcs
If you liked my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2020/01/domuri-cu-cafea-ciocolata-si-trufa.html