When I do a cake with chocolate is not only spectacular but also good and I go visit the blog of Nanni which as usual is no guarantee of success! This time I tried his chocolate truffles, here is my result of his "fake true chocolate cheesecake!
ingredients for a dish 26 cm x
base :
270 g of biscuits
100 g butter 2 tablespoons unsweetened cocoa powder 1 tablespoon
icing sugar
x mousse :
500 ml whipped cream 360 g dark chocolate 100 g
water 2 tablespoons rum
Method: Chop
the mixer and add the biscuits cocoa and sugar. Add the melted butter and mix with a spoon.
base :
270 g of biscuits
100 g butter 2 tablespoons unsweetened cocoa powder 1 tablespoon
icing sugar
x mousse :
500 ml whipped cream 360 g dark chocolate 100 g
water 2 tablespoons rum
Method: Chop
the mixer and add the biscuits cocoa and sugar. Add the melted butter and mix with a spoon.
Nanni consiglia di preparare la base direttamente sul piatto da portata e infatti aveva ragione. Io ho usato uno stampo a cerniera ma poi non sono riuscita a togliere il dolce dalla base :( Quindi utilizzando soltanto il cerchio apribile dello stampo, versare direttamente sul piatto da portata il composto di biscotti e burro e pressare con un bicchiere o un cucchiaio. Far consolidare la base in frigo per almeno un'ora.
Sciogliere intanto il cioccolato fondente grattugiato in un pentolino insieme all'acqua, far raffreddare mescolando ogni tanto e infine aggiungere infine il rhum. Montare the cream and pour in the mixture of chocolate.
Stir with a whisk from the bottom up, taking care not to remove everything. Nanni , but that's how I do it?
When you obtain a homogeneous mixture, pour it on the basis and level as possible with a spatula.
Let rest in refrigerator at least 6 hours before serving and sprinkle with cocoa. Decorate as desired, I used cremini only 2!
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