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Layered Chocolate Truffle Cubes

Prep
5 min
Bake
2 hr
Total
2 hr 5 min
Makes
15 pieces

Ingredients

  • 3 ½ oz100 gcouverture chocolateWhite. Couverture chocolate is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 3 ½ oz100 gcouverture chocolateRuby
  • 3 ½ oz100 gcouverture chocolateBittersweet (dark)
  • ⅔ cup150 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).

Method

  1. Melt the bittersweet couverture chocolate. It's best to chop it finely first, then melt it either in the microwave or over a pan of simmering water.

  2. Once the chocolate has melted, add about 3 tbsp heavy cream and stir into a firm ganache.

  3. Line a container with parchment paper or plastic wrap, then spread the ganache evenly in it. Let this first layer set in the fridge.

  4. As soon as the first layer is firm, repeat the same steps with the ruby couverture chocolate.

  5. Once the second layer is firm, make the last layer just like before, then chill for 1 hour.

  6. After chilling, let it stand covered overnight.

  7. The next day, lift it out of the container, peel off the wrap and cut it into cubes with a smooth knife.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/layered-chocolate-truffle-cubes/