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Chocolate Truffle Ganache Torte II

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“Imagine eating one big Chocolate truffle - Yam!”
READY IN:
2hrs 20mins
SERVES:
10
YIELD:
10 slices
UNITS:
US

Ingredients Nutrition

  • 450 g chocolate, broken into pieces (extra bitter)
  • 1 liter whipping cream, at room temperature
  • Dutch-processed cocoa powder

Directions

  1. Very slowly melt the chocolate in a bowl over a pan of simmering water (* It is essential that the water does not touch the bowl and that the chocolate is not stirred). As soon as the chocolate becomes liquid remove the bowl from the pan. * Let the chocolate cool slightly but do not allow to set.
  2. Whisk the cream in a large bowl until it forms very soft peaks.
  3. Take a large spoonful of the cream and quickly fold it into the chocolate until it is completely combined and there is no white visible then immediately fold this mixture into the cream stir to combine and pour into a 20 x 5cm (8 inch)cake pan with removable base.
  4. Chill for at least 2 hours before turning out on to a plate.
  5. Dust top with cocoa powder.

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