ROYCE' Chocolate Recipes - Triple Chocolate Mini Cakes

三重巧克力迷你蛋糕

材料：4 個份量

  • 巧克力海綿蛋糕：8 片
  • 黑芝麻醬：4 茶匙

    • 黑朱古力醬

  • ROYCE’ Chocolate Bar - Black: 1
  • 淡忌廉: 65 毫升

    •  

    忌廉牛奶朱古力醬

  • ROYCE’ Chocolate Bar - Creamy Milk: 1
  • 淡忌廉：46 毫升

    • 裝飾

  • ROYCE’ Pure Chocolate - Venezuela Bitter: 4 pcs
  • 紅桑子：4 粒

    • 製作步驟

    1. 用圓形曲奇模將海綿蛋糕切成圓形。

    2. Dark Chocolate Ganache: Break up the ROYCE’ Chocolate Black Bar and place into a microwave-safe bowl. Microwave for 30 seconds, stir and repeat until completely combined. Allow to cool, add whipping cream and stir until smooth. Chill for 2 hours.

    3. Creamy Milk Chocolate Ganache: Break up the ROYCE’ Chocolate Creamy Milk Bar and place into a microwave-safe bowl. Microwave for 30 seconds, stir and repeat until completely combined. Let cool, add whipping cream and stir until smooth. Chill for 2 hours.

    4. 將黑朱古力醬(2) 及 忌廉牛奶朱古力醬(3) 分別裝入兩個擠花袋中。

    5. 在一片圓形蛋糕上，擠上兩圈黑朱古力醬，中間加入1茶匙黑芝麻醬。

    6. 放上另一片圓形蛋糕，先擠上黑朱古力醬，然後擠上忌廉牛奶朱古力醬。

    7. Top with ROYCE’ Pure Chocolate and raspberries, and chill until served.

    8. 食用前，將迷你蛋糕放室溫10-15分鐘，讓朱古力醬稍軟化。