Chocolate Truffle Dessert Recipe
Ingredients
| Chocolate wafer package | 1 , crushed | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Semi-sweet chocolate | 1 pound | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Eggs | 4 , separated | |
| Whipping cream | 2 Cup (16 tbs) | |
| Powdered sugar | 6 Tablespoon | |
| Powdered sugar | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Chocolate leaves | 4 |
Directions
Combine cookie crumbs and butter in a bowl, mixing well.
Press on bottom and 2 1/2 inches up sides of ungreased springform pan.
Chill 30 minutes.
Place semi-sweet chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low, stirring occasionally, until chocolate melts.
Remove from heat; stir in 1/2 cup sugar.
Cool to lukewarm.
Beat 2 eggs and 4 egg yolks slightly.
Gradually stir about one-fourth of warm chocolate mixture into beaten eggs; add to remaining warm mixture, stirring constantly.
Beat whipping cream in a large mixing bowl until foamy.
Gradually add powdered sugar, beating until soft peaks form.
Beat 4 egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Fold whipped cream and egg whites into chocolate mixture.
Spoon mixture into prepared crust.
Cover and chill at least 8 hours.
Beat whipping cream in a medium mixing bowl until foamy; gradually add 1/4 cup powdered sugar, beating until stiff peaks form.
Stir in vanilla.
Set aside 1/2 cup whipped cream, spread remaining whipped cream over chocolate filling.
Remove sides of pan and pipe reserved 1/2 cup whipped cream around edge.
Garnish with chocolate leaves.
Store in refrigerator.
Press on bottom and 2 1/2 inches up sides of ungreased springform pan.
Chill 30 minutes.
Place semi-sweet chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low, stirring occasionally, until chocolate melts.
Remove from heat; stir in 1/2 cup sugar.
Cool to lukewarm.
Beat 2 eggs and 4 egg yolks slightly.
Gradually stir about one-fourth of warm chocolate mixture into beaten eggs; add to remaining warm mixture, stirring constantly.
Beat whipping cream in a large mixing bowl until foamy.
Gradually add powdered sugar, beating until soft peaks form.
Beat 4 egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Fold whipped cream and egg whites into chocolate mixture.
Spoon mixture into prepared crust.
Cover and chill at least 8 hours.
Beat whipping cream in a medium mixing bowl until foamy; gradually add 1/4 cup powdered sugar, beating until stiff peaks form.
Stir in vanilla.
Set aside 1/2 cup whipped cream, spread remaining whipped cream over chocolate filling.
Remove sides of pan and pipe reserved 1/2 cup whipped cream around edge.
Garnish with chocolate leaves.
Store in refrigerator.
Chef
