ROYCE' Chocolate Recipes - Triple Chocolate Mini Cakes
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。