Chocolate Slices in Cookies with Vanilla Cream

Ingredients

• 200 ml whipping cream
• 200 g dark couverture (50% cocoa content)
• 200 g milk chocolate couverture (30% cocoa content)
• 20 ml cognac
• 100 g Soft Butter
• 180 g butter cookies
• 12 thin chocolate wafers
• 500 ml milk
• 30 g cornstarch
• 1 vanilla pod
• 50 g sugar
• 150 g dark couverture
• 80 ml whipping cream
• 1 tbsp liquid honey

Instructions

1. 1.

   Chop both types of couverture and place in a bowl. Bring the cream to a boil, pour over the chopped couverture, and gently stir until melted. Gradually fold in the cognac. Let the mixture cool for at least 5 hours and rest. Cut the butter into small pieces and gradually stir into the chocolate‑cream mixture.

2. 2.

   Line a loaf pan with plastic wrap and lay butter cookies on the bottom. Create a ~3 cm high rim with more butter cookies and fill with the truffle mixture. Finish with the chocolate wafers, press lightly, and refrigerate overnight.

3. 3.

   For the vanilla cream whisk 5 tbsp milk with cornstarch until smooth. Halve the vanilla pod lengthwise and bring the remaining milk and sugar to a boil in a pot. Remove the pod and stir in the starch. Let it thicken briefly, pour into ramekins, and cool.

4. 4.

   Chop chocolate and melt with cream and honey over a hot, non‑boiling water bath. Remove from heat and let slightly cool. Then spoon onto the pudding and gently swirl with a spoon to create a marbled pattern.

5. 5.

   Serve the truffle cake by cutting it into slices and arranging on plates with the vanilla cream.