Giant Truffle
Into a saucepan, add the condensed milk, the table cream and the milk powder, mix it all together with a spatula until combined. Turn the heat on medium power and stir nonstop until it thickens.Transfer to a bowl and let it rest until it reaches room temperature. Cover the bowl with plastic wrap, making sure it touches the cream.Melt 400g of chocolate and using a mold, make a layer of chocolate in this mold, take it to the fridge for 15 minutes and repeat the process until you create a thick and firm chocolate shell that will be unmolded later.Once the cream has cooled down and once the chocolate shell is ready in the mold, cover this shell with the first layer of cream. Then make a layer of whole strawberries, removing the stalks. Repeat this process all the way to the top and leave some room for the top layer.Melt 300g of chocolate and pour it over the truffle, to close it. Take it to the fridge for 3 hours or until it gets nice and chill and the shell is almost fully released from the mold.Unmold and serve.
Ingredientes
- 700g of Compound Chocolate
- 3 Packets of Strawberries
- 2 Cans of Condensed Milk
- 2 Cans of Table Cream
- 2 Cups of Milk Powder
Modo de Fazer
Into a saucepan, add the condensed milk, the table cream and the milk powder, mix it all together with a spatula until combined. Turn the heat on medium power and stir nonstop until it thickens.
Transfer to a bowl and let it rest until it reaches room temperature. Cover the bowl with plastic wrap, making sure it touches the cream.
Melt 400g of chocolate and using a mold, make a layer of chocolate in this mold, take it to the fridge for 15 minutes and repeat the process until you create a thick and firm chocolate shell that will be unmolded later.
Once the cream has cooled down and once the chocolate shell is ready in the mold, cover this shell with the first layer of cream. Then make a layer of whole strawberries, removing the stalks. Repeat this process all the way to the top and leave some room for the top layer.
Melt 300g of chocolate and pour it over the truffle, to close it. Take it to the fridge for 3 hours or until it gets nice and chill and the shell is almost fully released from the mold.
Unmold and serve.
