1 batch of chocolate truffle dough
2 tablespoons of sugar
1/2 cup of heavy cream
For the glaze:
1 egg, beaten with 1 pinch of salt
For the vanilla cream:
2 cups of milk
4 egg yolks
1/2 cup of granulated sugar
1/2 cup of all-purpose flour
1 teaspoon of vanilla extract
2 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
For the chocolate sauce:
120 grams of bittersweet chocolate, chopped
1/4 cup of water
1 batch of chocolate truffle dough
2 tablespoons of sugar
1/2 cup of heavy cream
For the glaze:
1 egg, beaten with 1 pinch of salt
For the vanilla cream:
2 cups of milk
4 egg yolks
1/2 cup of granulated sugar
1/2 cup of all-purpose flour
1 teaspoon of vanilla extract
2 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
For the chocolate sauce:
120 grams of bittersweet chocolate, chopped
1/4 cup of water
Prepare the truffle dough by adding sugar and vanilla to the mixture with butter and milk
Grease a baking dish and dust with flour
Preheat the oven to 200°C (400°F)
Make small mounds of about 4 cm in diameter with the truffle dough using a piping bag, or 1 tablespoon
Leave a space of about 2 cm between the truffles
Glaze with egg
Bake for 40 minutes
Remove from oven and let cool completely
Prepare the vanilla cream: heat the milk to a simmer
Beat the eggs with sugar
Add flour and beat well
Gradually add the hot milk, stirring constantly
Pour everything into a pan
Cook while stirring for about 1 minute, or until the cream is smooth and glossy and no longer tastes of flour
Transfer to a bowl, add vanilla and liqueur if desired (you can also use your preferred liqueur)
Cover with plastic wrap and let cool
Refrigerate, covered, for 30 minutes
Prepare the chocolate sauce: in a pan combine the chocolate and water
Bring to a simmer while stirring carefully
Remove from heat and let cool
Fill the truffles with the cream using a piping bag with a fine tip
Or cut in half and fill, closing again
Serve by drizzling the top of each truffle with melted chocolate at room temperature
You can also mound the truffles on a plate in the shape of a pyramid and serve with the chocolate sauce spooned over the top
