Truffier Au Chocolat a La Cafe De Paris

Directions

1. 1

   1 9 inch chocolate layer cake 2 lb Semi-sweet chocolate 8 oz White fondant 2 c Whipping cream With a serrated knife or thread, cut cake into

2. 2

   In a double boiler, over hot water, melt chocolate and fondant

3. 3

   Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power

4. 4

   Heat 1/2 cup cream to lukewarm

5. 5

   If using a microwave, allow 30 seconds

6. 6

   Beat the remaining chilled cream until it forms soft peaks

7. 7

   set aside

8. 8

   In a large bowl, combine warm cram with fondant and melted chocolate