Chocolate meringue truffle cream

Description

Unusually delicate, crispy meringue with chocolate taste combined with chocolate butter Truffle cream - a real treat for chocolate lovers.

Ingredients

Sugar

90 g
Egg white

3 piece
Powdered sugar

90 g
Cocoa powder

25 g
Orange

1 piece
Cream

140 ml
Cognac

30 ml
Butter

80 g
Dark chocolate

200 g

Cooking

Beat egg whites until soft peaks form, gradually add tablespoon of sugar, continuing to whisk.

Then add, whisking, mixed with cocoa and icing sugar.

Using a pastry syringe on a baking sheet covered with baking paper to spread the chocolate cake and little meringues. Bake in Convection mode at 125 degrees for 50-60 minutes.

For the cream in the hot cream break the chocolate and stir until dissolved.

Add cognac, butter TM "Ecomilk", it will give the cream a delicate, creamy taste, stir until it is completely dissolved and remove to stabilize in the refrigerator for 2 hours.

Remove from refrigerator and whip delicate chocolate butter cream.

Decorate the finished cake cream chocolate, paste chocolate meringue and decorate with slices of orange.

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