Chokolade Petit fours med rom og chokoladetrøffel

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Oversigt over kagelag:

Kagebund:
Kakao mørdejsbunde 30 minutter
Cremelag:
Mørk chokoladetrøffel med rom 15 minutter
Mousse:
Mælkechokolademousse 25 minutter
Dekoration:
Mælkechokoladeglaze 20 minutter

Portioner & Tid

Antal portioner / serveringsmængde: 8 kager

Samlet aktiv tid: 1 time & 30 minutter
Den anslåede tid dækker kun aktiv arbejdstid. Den omfatter ikke tid til afvejning af ingredienser, bagning, afkøling, frysning, hvile og samling eller den tid, det tager at forberede chokoladepynt.

De her små fine chokoladekager med rom er simpelthen så lækre! Rommen gør virkelig en forskel for smagen og smager fantastisk i samspil med den mørke chokolade.

Jeg elsker også formen på mørdejsbundene som er lavet med de her blomsterudstikkere. Sammen med de sirlige chokoladeswirls, er det prikken over i’et.

God bagelyst <3

Dag 1

Crunch:

  • 100 g Cara Crakine (alternativ: 50 g knuste cornflakes blandes med 50 g Nutella)
  • 25 g mælkechokolade crispearls (alternativ: Tilføj mere Cara Crakine eller knuste cornflakes/Nutella)
  1. Bland Cara Crakine (altenativ: Knuste cornflakes og Nutella) med Crispearls
  2. Fyld crunch-laget i 8 silikoneindlægsforme på 4 cm i diameter (jeg brugte Silikomart Petit Fours form), hvor hver form fyldes 50% op med crunch. Jævn overfladen med en teske eller en morterkværn
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