Culinary Institute of America

Chocolate Truffle Torte

Preparation info

  • Twelve

    1.5 fl oz tortes
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Butter 4¾

Method

  1. Bring the butter to a simmer and pour over the chocolate. Stir gently to melt completely.
  2. Combine the eggs, sugar, corn syrup, salt, and vanilla extract in a bowl and heat over a pan of barely simmering water while gently mixing, to 140°F/60°C.
  3. Remove the bowl from the pan of water and whip the mixture on medium speed until light in color and texture.