Chocolate Truffle Tower

Name: Chocolate Truffle Tower
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 200 g Nut nougat (firm to cut); 100 g + 50 g + 200 g dark chocolate; 200 g Whipped cream; 75 g soft butter/margarine; 75 g soft lard; 100 g Sugar; 1 package Vanillin sugar, salt; 275 g flour, 1 tablespoon cocoa; 1/2 TEASPOON baking powder, 2 tablespoons of milk; 7-10 Tbsp Gold leaf or golden sugar pearls; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

200 g Nut nougat (firm to cut)
100 g + 50 g + 200 g dark chocolate
200 g Whipped cream
75 g soft butter/margarine
75 g soft lard
100 g Sugar
1 package Vanillin sugar, salt
275 g flour, 1 tablespoon cocoa
1/2 TEASPOON baking powder, 2 tablespoons of milk
7-10 Tbsp Gold leaf or golden sugar pearls
baking paper

Directions

1
Chop the nougat and the whole chocolate coating. Bring the cream to the boil, remove from the stove. Melt the nougat and 100 g chocolate coating in it while stirring. Cool down. Cover and chill for about 3 hours.
2
Line 2 baking trays with baking paper. Melt 50 g chocolate coating in a hot water bath. Cool down for about 5 minutes. Cream fat, lard, sugar, vanillin sugar and 1 pinch of salt. Stir in the liquid couverture. Mix flour, cocoa and baking powder, alternating with the milk and stir in briefly
3
Form approx. 50 balls from the dough and press 1 hollow into the middle, e.g. with a spoon handle. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes. Let them cool down
4
Whip the chocolate cream until creamy. Pour into a piping bag with a medium-sized perforated spout. Spray 1 tuff on each cookie. Chill for about 1 hour.
5
Melt 200 g chocolate coating in a hot water bath. Briefly dip the turrets with the cream side into it. Decorate with gold leaf. Leave to dry. Store in a cool place