Mini Double Chocolate Truffle Cake

Ingredients list for Mini Double Chocolate Truffle Cake

• 150 grams White chocolate
• 150 grams Dark chocolate ganache, dark chocolate ganache
• 5-6 Chocolate chip cookies
• 1 tablespoon Butter melted
• 1/2 Fresh cream

Method

1. Place cookies in a zip-lock bag and crush with a rolling pin. Transfer in a bowl.
2. Add butter and mix well. Transfer the mixture into a mini cake mould and press lightly. Refrigerate.
3. Chop white chocolate and transfer into another bowl.
4. Heat cream in a non-stick pan till it boils. Add this to the white chocolate and mix well till the chocolate melts. Refrigerate for 3-4 minutes.
5. Fill a piping bag with the dark chocolate ganache and pipe out over the cookie layer. Level it out.
6. Pour the white chocolate ganache over the dark chocolate layer and tap lightly. Refrigerate for 5-6 hours.
7. Demould, cut into wedges and serve.

Nutrition Info