Truffle cream

85% chocolate, Milk, Erythritol, Butter, Egg yolk, Table salt

Combine the dry ingredients: 5 min. Heat on the stove: 5 min. To simmer: 5 min. Let it stand: 10 min. Mix: 2 min. Let it stand: 10 min. Blend with a blender: 5 min. Chill in the refrigerator: 8 h. Whisk with a mixer: 1 min.

Mix milk (60 g), egg yolk (20 g), sweetener (50 g), and salt (0.5 g) in a small saucepan.

Heat the mixture over low heat for 3–5 minutes, stirring constantly. Do not bring to a boil.

Reduce the mixture until slightly thickened. Let it sit to cool slightly.

Add butter (82%) (40 g) and stir until dissolved. Add finely chopped chocolate (77–99%) (80 g).

If using cognac or whiskey, wait until the mixture is warm and add it (10 g).

Blend the mixture with an immersion blender until smooth and glossy.

Pour the warm cream into a clean, dry container. Cover with plastic wrap directly on the surface. Place the cream in the refrigerator for at least 8 hours.

Whip the fully chilled cream with a mixer for 30–60 seconds until homogeneous in texture.

Use the cream for layering or decorating a cake.