Happy Birthday to Florence! I intended to celebrate her birthday with this lovely and marvelous chocolate truffle cake. Unfortunately, she informed us the night before the cell group that she would spend her birthday at Bangkok. OK OK. We wished her the best and a wonderful birthday. We shared the yummy little dome. Great joy!
This is learnt from Coup Kitchen. It’s a well worth spend. Revisit and retry the chocolate sponge cake. A big success by lifting the flour from the bottom with gentle motion. Chocolate mixture should be at temperature between 40C and 45C for adding whipped cream. If not attending the class, I may continue not to optimize the mousse or truffle texture. Now, I’ve got it. Chocolate glazing is best made the night before. The colour will get darker and the surface more shiny. What big tips!
Fill the half dome with mousse up to less than half of the height. Lay a smaller piece of cake. Add chocolate pearl. Pour the rest of the mousse and top with chocolate sponge cake with hazelnut Feuilletine.
Chocolate truffle domes with dark chocolate glazing
Chocolate crunchy truffle dome with white chocolate glazing
Chocolate Crunch Truffle Dome with golden powder decoration
Diagonal cut reveals chocolate sponge cake (bottom and middle). The bottom with crunchy hazelnut feuilletine.