Chocolate Custard with Mint Moss and Chocolate Truffles

Name: Chocolate Custard with Mint Moss and Chocolate Truffles
Ingredients: 300 g (1¼ cups) whole milk; 56 g (¼ cup) granulated sugar; 2 silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 112 g (4 ounces) Valrhona Guanaja 70% chocolate, chopped; 100 g (½ cup) grape seed oil; 56 g (2⅓ cups) fresh mint leaves; 504 g (18 ounces) tapioca maltodextrin; 28 g (2 Tbsp) inverted sugar; 224 g (1 cup) heavy cream; 224 g (8 ounces) Valrhona Guanaja chocolate, melted; 14 g (1 Tbsp) unsalted butter, softened; Chocolate truffle molds; Dark chocolate

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Guanaja 70% Chocolate Custard

300 g (1¼ cups) whole milk
200 g (¾

Dessert

Method

Guanaja 70% Chocolate Custard

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat cream, milk and sugar in a medium-sized pot. Stir in gelatin to dissolve. Pour hot mixture over chocolate and whisk until smooth. Pour into bowl, cover with plastic wrap pressed directly onto the surface and refrigerate.