Caldo
2 cups of orange juice
1/2 teaspoon of ginger powder
1 1/2 tablespoons of cornstarch
Truffle
250g of dark chocolate cut into small pieces
1 1/4 cups (250g) of unsalted butter, softened
5 large eggs
5 whole eggs
3/4 cup (135g) of sugar
3/4 cup (90g) of all-purpose flour
Accessories
12 molds with 7cm diameter coated with butter
Caldo
2 cups of orange juice
1/2 teaspoon of ginger powder
1 1/2 tablespoons of cornstarch
Truffle
250g of dark chocolate cut into small pieces
1 1/4 cups (250g) of unsalted butter, softened
5 large eggs
5 whole eggs
3/4 cup (135g) of sugar
3/4 cup (90g) of all-purpose flour
Accessories
12 molds with 7cm diameter coated with butter
Caldo
In a saucepan, mix all the ingredients and bring to a simmer over low heat until thickened
Remove and let cool. Reserve
Truffle
1
Preheat the oven to 180°C
Melt the chocolate with butter in a double boiler and reserve
2
In a bowl, whisk together the eggs, sugar, and cornstarch with a wooden spoon
Add the chocolate and flour, stirring well
3
Fill the molds with the batter and bake for 10 minutes or until the edges are firm and the center is creamy
Remove from the oven and unmold (the center of the truffle should remain creamy)
Serve warm with the caldo and garnish with orange zest.
