ROYCE' Chocolate Recipes - Triple Chocolate Mini Cakes

Triple Chocolate Mini Cakes

Ingredients : Serving Size 4

  • Chocolate Sponge Cakes: 8
  • Black Sesame Paste: 4 tsps

    • Dark Chocolate Ganache

  • ROYCE’ Chocolate Bar - Black: 1
  • Whipping Cream: 65ml

    •  

    Creamy Milk Chocolate Ganache

  • ROYCE’ Chocolate Bar - Creamy Milk: 1
  • Whipping Cream: 46ml

    • Topping

  • ROYCE’ Pure Chocolate - Venezuela Bitter: 4 pcs
  • Raspberries: 4

    • Steps

    1. Cut the cakes into round shapes with a cookie cutter.

    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. Transfer dark (2) and creamy milk chocolate ganache (3) into two separate piping bags.

    5. On top of one round cake, pipe two circles of dark chocolate ganache, and fill the middle with 1 tsp of black sesame paste.

    6. Top with a second layer of round cake, then pipe one circle of dark chocolate ganache and one circle of creamy milk chocolate ganache.

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

    8. Remove the mini cakes from the fridge 10-15 mins before serving to soften the ganache.