Melt the 200g of chocolate in the microwave for 30 seconds. If the chocolate has not melted well in this time, we put it back in for another 30 seconds until we achieve a liquid consistency. With this chocolate, we coat the truffle cups so that each cup is well covered in chocolate. What we aim to achieve with this is to make the base of our chocolate to fill it. As we finish each cup, we will turn them upside down on a platter with wax paper so that the excess chocolate drains off, and we put them in the freezer for 15 minutes.
While the cups harden in the freezer, we proceed to mix in a bowl the cajeta, rum essence, and vanilla essence. We beat until all the ingredients are perfectly incorporated and set aside. In a separate bowl, we crumble the 2 slices of cake and also set aside.
After 15 minutes, we take the cups out of the refrigerator and carefully remove the paper. We begin to fill a quarter of the chocolate molds with the cake crumbs, pressing a little to compact the crumbs. Then we place a walnut on top, cover the walnut with a little cajeta, making sure to leave a tenth of space in the mold. Once this is done, we put them back in the refrigerator for 8 minutes. After 8 minutes, we take them out and seal the mold with chocolate so that it is well sealed, and we put them back in the refrigerator for another 10 minutes.
Finally, to decorate our chocolate cups, we melt the white chocolate and take the cups out of the refrigerator again. We turn the cups over to the flat side and decorate with the white chocolate, and they are ready to enjoy our delicious chocolate cups filled with cajeta.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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