Chocolate truffles with fruits in jarsIngredients
Chocolate cake layer
1 cup of all-purpose flour
1⁄2 cup cocoa powder
1 teaspoon of baking soda
1⁄2 teaspoon of baking powder
1⁄2 teaspoon of salt
2 large eggs
1 cup of sugar
1⁄2 cup butter (or milk + 1 teaspoon vinegar)
1⁄2 cup vegetable oil
1 teaspoon of vanilla extract
1⁄2 cup hot coffee (or hot water)
Cream layer
1 cup mascarpone cheese or cream cheese (softened)
1 cup of heavy cream
1⁄4 cup of powdered sugar
1 teaspoon of vanilla extract
Chocolate ganache
1 cup dark or semi-sweet chocolate chips
1⁄2 cup heavy cream
Topping
Fresh berries (strawberries, blueberries, raspberries, blackberries)
Powdered sugar (for dusting)
Instructions
1. Bake the chocolate cake
Preheat the oven to 350 ° F (175 ° C). Grease and line an 8×8 pan.
Whip flour, cocoa, baking soda, baking powder and salt.
In another bowl, whip eggs, sugar, butter, oil and vanilla.
Add dry ingredients to wet ingredients, blend until last. Stir in hot coffee.
Bake for 25-30 minutes until set. Cooling down completely and breaking down.
2. Making the cream filling
Beat the heavy cream until soft spikes form.
In another bowl, beat mascarpone with powdered sugar and vanilla until smooth.
Gently fold the whipped cream in mascarpone to make a fluffy filling.
3. Preparing the ganache
Heat cream until cooked, pour over crisps
Let sit for 2 minutes, gently whip.
4. Assemble the Jars
Add a layer of chocolate cake crumbles in the bottom.
Spoon in mascarpone cream.
Drizzling hot ganache
Repeat the layers if the pots are big.
Top with fresh berries and a last drizzle of ganache.
Dusted with powdered sugar.
Tips and tricks
Make ahead of it: assemble and chill overnight, add berries just before serving.
Extra crunchy: Add cookies or crushed nuts in between the layers.
Liqueur twist: Brush cake with a small coffee or rum liqueur for an adult version.