Truffle Trio Pt 2

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Truffle Trio Pt 2 Ingredients

See part 1

Instructions for Truffle Trio Pt 2

the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth; stir in the Baileys Irish Cream liqueur. 2.Remove the cake from the freezer and scrape the milk chocolate truffle mixture over the white chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for another hour. Make the bittersweet chocolate truffle layer: 1.Place the bittersweet chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream and maple syrup to a gentle boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. 2.Remove the cake from the freezer and scrape the bittersweet chocolate truffle mixture over the milk chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for 30 minutes. 3.Place the second cake round on top of the bittersweet truffle layer and gently press down on the cake to seal it. Chill the cake in the refrigerator for 6 hours. Unmold and garnish the cake: 1.Using a portable blow dryer or damp, very hot towel, carefully heat the outside of the springform pan. Run a small, thinbladed knife around the edge of the pan to loosen the cake. Carefully remove the side of the springform pan. 2.Dust the top of the cake with cocoa powder. Cut the cake into slices using a long sharp knife and garnish each slice with whipped cream. Posted to Bakery-Shoppe Digest V1 #189 by docden on Aug 15, 1997

Main Ingredient: Cuisine: Uncategorized