Prepare trufafundo chocolate chopped in a saucepan in the water bath with 2 tablespoons of water. When softened, add the butter (at room temperature) and remove from heat. Beat with rods until you get a uniform and bright cream. Add the yolks one by one, until they are uniformly incorporated. Finally beat the whites to the point of snow, and add the sugar little by little. Join both mixtures with care and book in the fridge.
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| Ingredients to make ice cream for truffle and cream: |
| For the Mousse de Trufa 250 g chocolate without milk 200 g butter 3 eggs 75 g ground sugar for the chantilly 250 ml nata 50 g sugar 8 bizcocos de Soleletilla vasito brandy 2 tablespoons milk noodles of chocolate to decorate |
Ingredients to make ice cream for truffle and cream:
2. Beat the cream with rods and when they start thickening add the sugar. Let stand in the fridge. Temper the brandy with milk and wet the biscuits. Place a base made with 4 suckling biscuits at the presentation source. Cover with half of the cream extending it well. Repeat the operation, slightly flattening the layers and freezing 1/2 hour.
3. Fill a pastry bag with wide striated nozzle, with the truffle mousse. Cover the walls with continuous mousse lines, as well as the surface. Make central rosettes and sprinkle chocolate noodles. Freeze for 6 hours or until it is served.
