White & dark chocolate truffle cake

Ingredients

White chocolate truffle
500g	White chocolate
450 ml	Double cream
Dark chocolate truffle
500g	Extra bitter chocolate
750 ml	Double cream

Method

White chocolate truffle

1.      Melt the white chocolate over a bain-marie.

2.      Allow to cool slightly.

3.      Whip up the cream to soft peaks.

4.      Fold the two mixtures together when they are still slightly warm & roughly the same temperature.

Dark chocolate truffle

5.      Melt the dark chocolate over a bain-marie.

6.      Allow to cool slightly.

7.      Whip up the cream to soft peaks.

8.      Fold the two mixtures together when they are still slightly warm & roughly the same temperature.

9.      In a spring form tin place a thin layer of chocolate genoise sponge soaked in brandy.

10.    Pour on the white chocolate mix & allow to set in the fridge before adding the dark chocolate mix.

Allow to set in the fridge before serving.