Chocolate truffle Pizzo style
Sweet and rich, this decadent dessert is a must-try.
• 80g dark chocolate
• 80 ml whole milk
• 600g fresh cream
• 70g cocoa powder
• 80g caster sugar
1. Place semi-spherical moulds in freezer.
2. In a saucepan, mix cocoa with 60g of the sugar. Slowly add milk and combine until mixture is smooth. Warm over a low heat.
3. Melt chocolate over a bain marie and add to the milk and cocoa mixture. Continue to stir until thick and creamy. Remove from heat and cool at room temperature.
4. When cold, slowly incorporate 450 ml of the fresh cream, in a gentle bottom to top motion.
5. Once thoroughly combined, set in fridge to cool for about 1 hour.
6. Using an electric beater, whip the remaining cream together with 20g of the sugar, to a stiff consistency.
7. Remove the moulds from the freezer, and fill them to 2/3 with the chocolate mixture. Make a small well in the centre and fill with the whipped cream. You can also use a piping bag for this operation.
8. Place in freezer until set. When ready to serve, remove from moulds and transfer onto a serving plate. (Dipping the bottoms of the moulds in warm water can facilitate removal).
9. Dust with cocoa or ground hazelnuts and leave for 15 minutes at room temperature before eating.