Directions
- 1For the chocolate dough, beat 100g of pomada butter with 75g of sugar until very frothy.
- 2Once ready, add 1 egg, 20g of water, and 1 pinch of salt.
- 3Mix well.
- 4Finally, incorporate 150g of 0000 flour with 30g of bitter cocoa (without leavening powder).
- 5Let the dough rest in the refrigerator for 30 minutes.
- 6Place the dough into the molds and arrange it.
- 7Bake in the oven for approximately 15 minutes.
- 8For the filling, if you can't find store-bought mantecol cream, combine 1 package of 250g mantecol with 120g of heavy cream.
- 9Heat the mantecol filling mixture in the microwave for 3 minutes, stirring every 30 seconds until a homogeneous mixture is achieved.
- 10For the chocolate ganache, melt 150g of semi-bitter chocolate with 150g of heavy cream until a uniform mixture is achieved.
- 11For the decoration, mix 50g of chopped chocolate with milk with 80g of cream cheese.
- 12Heat the decoration mixture in the microwave until a smooth cream is achieved.
- 13Refrigerate the decoration cream until it becomes super firm.
Ingredients
- 100 g manteca pomada
- 75 g azúcar
- 1 huevo
- 20 g agua
- 1 pizca sal
- 150 g harina 0000
- 30 g cacao amargo (sin polvo leudante)
- crema de mantecol
- 1 paquete de 250 g mantecol
- 120 g crema de leche
- 150 g chocolate semi amargo
- 150 g crema de leche
- 50 g queso crema
- 80 g chocolate con leche
Equipment
moldeshornomicroondas
Tips
- To make mantecol casero, refer to the recipe on the profile.
- The chocolate-cream cheese mixture for decoration becomes super firm once refrigerated.
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