Warm truffle tart with ricotta quenelle, sugar and chocolate sauce

  • Butter 150 gr

  • Sugar 125 gr

  • Brown sugar 30 gr
  • 2 eggs
  • 1 bag of yeast
  • Flour 200 gr

  • ‘King of Truffles’ black summer truffle pearls 15 gr

  • Ricotta 150 gr

  • Dark chocolate 100 gr

  • Milk cream 80 gr

  • Mix the butter, sugar and eggs in a bowl with a whisk.
  • Wash the chicken pieces with lemon.
  • Gradually add the sifted flour with the angels yeast.
  • Finally, mix the “king of truffles” black summer truffle pearls.
  • Grease and flour 4 aluminum cups and pour the mixture into them.
  • Set the oven to 180 ° C.
  • When the temperature is reached, bake the patties for 20 minutes.
  • QUENELLE. Using two spoons, form quenelles and put them in the sugar.
  • CHOCOLATE. Put the chocolate and cream in a glass, cover with plastic wrap and put on 60 percent power for 6 minutes.
  • COMPOSITION. Place the chocolate cream at the base of the plate, place the hot pie on top and place the sweetened ricotta quenelle next to it.