Bakery
Whipped Chocolate Truffle (1:3 Ratio)
A high-chocolate, low-cream truffle — for chocolate pouring, dripping and shiny cake coatings. Sets harder than the 1:1.
Prep
5 min
Cook
5 min
Serves
6
Per serving
664kcal
Protein
7g
Carbs
47g
Fat
50g
Fibre
7g
Ingredients
- 200 gFresh cream
- 600 gDark chocolate, chopped
- 2 tbspButter
Method
- 1
Heat the cream until just steaming.
- 2
Pour over chocolate. Wait, stir to smooth.
- 3
Stir in butter. Use warm to pour over cakes for the glassy mirror effect, or cool slightly for thicker dripping consistency.