Tartufo Nero

A) CHOCOLATE SEMIFREDDO
Mix 300 g of Supersemifreddo with Princeton. Separately, whip 1.000 g of fresh cream and 100 g of sugar. Then, mix the two compounds. Whisk slowly adding 250 g of Mousse Stabilizer. Fill the moulds for about ¾.

B) MASCARPONE SEMIFREDDO
Mix 150 g of Supersemifreddo with Mascarpone. Separately, whip 500 g of fresh cream and 100 g of sugar. Then, mix the two compounds. Whisk slowly adding 100 g of Mousse Stabilizer.

C) DIRECTIONS
Put the compound in piping bag with a small drain and put it on the center of the mould (filled for ¾ ) . Put pressure on the piping bag, to fill the mould completely. Put into the blast chiller. Take it out from mould and decorate with Gran Cacao 22/24 and Truffled Caramelized Hazelnut grains.

• Truffle shape aluminium moulds cod. R55690
• Piping bag
• Kitchen aid