Enjoy this colorful truffle cake recipe that you will love. Its base is made of chocolate cookies, and its blend of chocolate and strawberry flavors will form the perfect duo. Enjoy it well chilled.
1 cup D'Gari® chocolate syrup, 250 ml, for the filling
1/2 cups D´Gari® strawberry flavor syrup, 125 ml (strawberry truffles)
1/2 cups D'Gari® chocolate syrup, 125 ml (chocolate truffles)
3 cups chocolate cookies, 600 g, for the base
1 cup unsalted butter , 250 ml, melted for the base
1/4 cups whipping cream , 62 ml, for the filling
1 1/2 cups white chocolate, 300 g, chopped, for the filling
1 cup white chocolate, 200 g, melted, for strawberry truffle
2 cups cream cheese, 400 g, cubed and at room temperature, for strawberry truffles
1 cup white chocolate, 200 g, melted, for chocolate truffle
2 cups cream cheese, 400 g, cubed at room temperature, for chocolate truffles
rainbow sprinkles, rainbow, for decoration
Preparation
24h 35 mins
16 mins
Low
For the base. Place the cookies in a plastic bag and, using a rolling pin, crush the cookies by pressing with small taps until they turn to powder. Pour the crushed cookies into a bowl and mix with the melted butter until you achieve a workable consistency.
Pour the cookie mixture into a previously greased tart pan, refrigerate until the consistency becomes solid. Set aside.
For the filling. In a pot, heat the D’Gari® chocolate flavor syrup over low heat along with the heavy cream, stirring constantly to prevent the mixture from boiling. Once hot, add the white chocolate, remove from heat, and mix until you obtain a semi-thick mixture. Pour over the cookie base, refrigerate until use.
For the strawberry truffles. Heat the D’Gari® strawberry flavor syrup in the microwave for 30 seconds. Pour into a heat-resistant bowl along with the melted white chocolate and mix with a silicone spatula until you get a semi-thick mixture. In a separate bowl, beat the cream cheese with a whisk attachment, pour in the previous mixture while continuously whisking, and blend evenly. Place the mixture in a square container and refrigerate for 6 hours until solidified.
For the chocolate truffles. Heat the D’Gari® chocolate flavor syrup in the microwave for 30 seconds. Pour into a heat-resistant bowl along with the melted white chocolate and mix with a silicone spatula until you get a semi-thick mixture. In a separate bowl, beat the cream cheese with a whisk attachment, pour in the previous mixture while continuously whisking, and blend evenly. Place the mixture in a square container and refrigerate for 6 hours until solidified.
Once the truffle mixtures are firm, using a spoon and with your hands greased with a little oil, scoop out balls of various sizes. Refrigerate for 24 hours. After this time, cover some truffles with colored sprinkles.
Arrange the truffles on the cake irregularly, refrigerate before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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