Visually stunning and with a blend of textures that will impress everyone, this three-chocolate truffle mille-feuille is the perfect dessert for a special lunch or dinner thanks to its elegant presentation. Our pastry chef explains the steps to follow to make this dessert at home.
Ingredients (4 people):
- 250g white chocolate truffle (162g whipping cream, 32g sugar and 55g white chocolate)
- 250g milk chocolate (162g whipping cream, 32g sugar and 55g milk chocolate)
- 250g of 70% cocoa chocolate (162g of whipping cream, 32g of sugar and 55g of 70% cocoa chocolate)
- 1 kg of chocolate substitute
- Unsweetened cocoa powder
Preparation:
First, we make the truffle filling, which is a creamy filling made with cream and chocolate. To do this, put 162g of heavy cream (approximately 162ml) in a saucepan with the sugar over medium heat and stir until it comes to a boil. Then remove from the heat and add the chocolate until it is completely melted and well incorporated into the cream. Return to medium heat until it comes to a boil again. Remove from the heat once more and pour the mixture into a bowl, which you will cover with cling film, pressing it directly onto the surface of the truffle to prevent a skin from forming.
We repeat the process with the other two types of chocolate and put the 3 bowls with the truffle mixture in the refrigerator overnight.
Melt the chocolate substitute in a double boiler and spread it on a sheet of parchment paper. Let it cool. Once completely solid, use a round cookie cutter to cut out shapes: 3 or 4 per person.
We whip the truffle mixture, which has been in the refrigerator overnight, with a whisk, and put each one into separate piping bags with a regular nozzle (or any other nozzle we like). We place a sheet of chocolate substitute on the plate and arrange truffle balls of each of the three types of chocolate on top, alternating them. Once the entire surface is covered, we cover it with another sheet of chocolate substitute and repeat the process. We continue this until all the sheets are used. We decorate the top with cocoa powder.