Chocolate truffles. With a hint of espresso, allspice and salt.
There’s nothing left to say for this dessert.
Or I’ll say just these two things.
Next time I will cut it in big dice-size bites, just like truffles. The ones that are covered by a thin layer of fine cocoa, that melt slowly into you mouth like a nice strong mousse, without any nuts or other stuff -I really don’t like them into my truffles- and that are so addictive that you just can’t stop eating one after the other. It’s you. Or them.
And now the time has come for it. At last.
Use a very small loaf pan about 15cm so as to get slices of this dessert and not a thin layer. Otherwise, you’ll have to multiply the dosage.
- 250 gr dark chocolate chopped in small pieces
- 250 gr heavy cream
- 2 tsp espresso finely ground
- 1/2 tsp allspice ground
- 1/4 tsp fine grain salt
- butter for greasing the pan
- cocoa for sprinkling
- Grease with butter the pan and lean with parchment paper all over.
- Melt the chocolate in bain marie.
- Add the heavy cream in a small pot, add espresso and allspice and mix together over medium heat. Just before it starts boiling add salt, stir well and take it off the fire.
- Pour the cream mixture into the melted chocolate and mix them well.
- Add the final mixture into the loaf pan, cover with the sides of the parchment paper and put into the fridge until it is firm for a few hours or overnight.
- When it’s time to serve, leave at room temperature for 5-10′ and sprinkle with some cocoa.