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Recipe: Mexican Chocolate Truffle Cake

Gâteaux Truffés au chocolat
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Recipe for an 8-inch diameter dessert:


Required accessories:


  • Mixing bowls

  • Hand whisk

  • Rubber spatula

  • 8” mold. in diameter (hinge mold or cake ring)

  • Angled spatula for icing cakes




Feuilletine praline paste


  • 50 gr of Cacao Barry 58% bittersweet chocolate in pastilles*

  • 200 gr of hazelnut praline *

  • 60 g of Feuilletine flakes *

Dark chocolate mousse

  • 300 gr of Mexican chocolate 66% cocoa in pastilles*

  • 440 ml of 35% cream

  • 2 egg yolks, lightly beaten

Chocolate mirror


  • 35 g Milk

  • 15 g Cream 35%

  • 10 g Sugar

  • 10 g Corn syrup

  • 70 g Mexican Chocolate 66%*


Preparation: Puff pastry base


  1. Line the mold with plastic wrap

  2. In a bowl, gently melt the chocolate in the microwave (medium power) or in a bain-marie. Let cool, mixing occasionally with the rubber spatula;

  3. Add the praline and the Feuilletine flakes, mix well;

  4. Spread in the pan and refrigerate to harden the dough.


Dark chocolate mousse

  1. Whip the cream until slightly thickened;

  2. Melt the chocolate in the microwave (at medium power) or in a bain-marie. The chocolate should be warm to the touch but not hot;

  3. Pour melted chocolate into mixing bowl;

  4. Add a quarter of the cream to the melted chocolate and whisk vigorously;

  5. Add the egg yolks and whisk;

  6. Add the rest of the cream and mix;

  7. Spread in the mold on the puff pastry and refrigerate for at least an hour;

  8. Unmold and place on a serving plate


Chocolate mirror


  1. Put the chocolate in a bowl

  2. Bring the liquids and sugar to a boil

  3. Pour over the chocolate and mix with a rubber spatula

  4. Leave to cool, stirring until slightly thickened.

  5. Spread on top of the mousse with the offset spatula

  6. Cool

* Available at Érico in our selection of products for preparing pastries and chocolates


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