Willie's Cacao Tartufo
This is the chocolate dish that my great friend Marco Pierre White so proudly taught me. It’s a magnificent dessert that would grace any dinner party, and it’s a wonderful way to taste the flavor notes of the chocolate. It’s also easy to make and can be made the day before.
Servings: 11
Equipment
- 20cm loose-bottomed cake tin or small loaf tin
Ingredients
- 180 g Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass
- 300 ml double cream
- 150 g icing sugar
Instructions
- Line a 20cm loose-bottomed cake tin or small loaf tin with cling film.
- Melt the cacao by placing it in a large heatproof bowl set over a pan of simmering water.
- Meanwhile, lightly whip the cream with 50g of the icing sugar.
- Stir the remaining icing sugar into the melted cacao and leave to cool slightly.
- Gradually fold the cacao mixture into the whipped cream, then pour the mixture into the cake or loaf tin. Refrigerate until firm.
- Slice and serve with seasonal berries.
Lining the tin with cling film will help you to remove the tartufo from the tin. Leaving the melted cacao to cool slightly means that the cream won’t collapse when the cacao is added to it.