Chocolate Roscón de Reyes filled with chocolate or truffle cream

For 10 € 0.8 /pers. 375 kcal/100g

Also try: Roscón de Reyes · Easy Roscón de Reyes · Roscón with Thermomix · Mini roscones · Gluten-free Roscón de Reyes · Puff pastry roscón · Roscón torrijas · Advice and questions about Roscón de Reyes

Those of you who follow me know that I love making roscón de Reyes when the date approaches. It is a fantastic ritual to get to work first thing in the morning on the 5th to have a Roscón de Reyes at home ready for breakfast on the 6th.

Until now I always prepared the traditional Roscón de Reyes recipe or even the version of the Portuguese roscón, or Bolo Rei , or the one they usually look for on the blog, the Mexican Roscón de Reyes , on some other occasion. But this year I will make a small variation to make a chocolate roscón de Reyes filled with truffle cream .

But the crowning glory of this roscón is, without a doubt, its filling, a luxury truffle cream that you are going to love. I know that regarding the issue of roscones with or without filling there are all kinds of opinions, but in this case they are, without a doubt, from the NOC camp.

Chocolate or truffle cream is a simple preparation to fill all types of cakes and pastries, but just because it is so simple, it is not a luxurious snack. The cream cooked with chocolate, whipped so that it maintains its shape, is perfect for filling the roscón and giving it all its chocolate flavor, a wonderful recipe because it is so simple and delicious.

Before starting with the roscón, or simultaneously with its first fermentation, we must start making the truffle cream. The cream must be very cold, which is why it takes time. We could even prepare it the day before the roscón and leave the assembly step for the moment of putting it in the filling.

And you know, nothing is thrown away from the roscón, if there is a chance that something is left over, unlikely with this delight, we can always recycle it in other desserts like our roscón pudding .

Preparation of the roscón base dough

1. In the bowl of the mixer we put all the ingredients for the roscón except the butter. That is, we add the flour, sugar, anise liquor, milk, unsweetened cocoa, salt, dry baker’s yeast, anise essence and the two eggs.
2. Using the kneading accessory, work the dough for 5 minutes. We will have a homogeneous and bound mass. We add the butter little by little as we continue kneading. The butter should have the texture of an ointment, soft. We add it to the mixer bowl as it is absorbed by the dough.
3. We knead for 15 -20 minutes. It is important to include moments of rest for the dough, stop active kneading and let the dough rest for 5 minutes before resuming kneading. These moments of rest are also moments of passive kneading for the dough.
4. The dough will be ready when it is very elastic. We can verify that when stretched between the fingers it does not break, and can form a semi-transparent film without breaking. If this is the case, the dough is at its point.

Fermentation, resting of the roscón dough

1. Transfer the dough to a greased bowl and let it ferment in a warm place until it doubles in volume. The time needed for it to double in volume will depend on the room temperature and the type of flour and the kneading time, but it will be between 1.5 and 2 hours.
2. After this time and once the dough has fermented, we turn it out onto a floured work surface. We degas the dough, eliminating any air bubbles that may have formed inside.
3. We form a ball and with the tips of our fingers we open a central hole. We work the dough to get a large hole without tearing, simply stretching.
4. We place baking paper on the baking tray and spread the roscón dough. We must leave a large central hole, as it ferments and bakes, the dough will grow and will tend to reduce it. We let the dough ferment a second time in a warm place until it doubles in volume, between 1.5 and 2 hours.

Baking the roscón

1. We paint the surface of the roscón with beaten egg diluted in a pinch of milk and decorate it.
2. We place the candied fruit cut into pieces and the sliced ​​almonds distributed over its entire surface. We moisten the sugar with a pinch of water and put it in small piles on the surface of the roscón. We also have the possibility of replacing the caked sugar with pearl sugar.
3. With the oven previously heated to 190º C, we bake the roscón with heat from above and below, without the fan option, for 25-30 minutes. After this time we let it cool on a rack.

Preparation of the truffle cream

1. In a saucepan we add the cream and sugar. We turn on the heat and stir without stopping until the sugar has dissolved. We continue heating the cream until it begins to boil.
2. At this moment we turn off the heat and add the chocolate. We stir so that the chocolate begins to dissolve with the residual heat of the cream. We turn the heat back on and, stirring constantly, we cook the cream again until it boils again.
3. We turn off the heat and pour the cream with chocolate into a bowl that will then go to the refrigerator. We let the mixture cool before covering it with transparent film. We keep it in the refrigerator until it is very cold.
4. Once the cream is very cold it will be time to whip it. We should have a very dense and hard cream, capable of forming high and resistant peaks. We put the truffle cream in a pastry bag and proceed to fill the roscón.

Filling and final presentation of the chocolate roscón

1. When the roscón is completely cold, we cut it in two with the help of a long-bladed knife.
2. We fill the entire interior of the roscón with the truffle cream that we have just prepared and place the lid back on top. We serve and enjoy this delicious roscón at the moment or when the Kings leave us.

If you are still not clear, I leave you a step by step in photos of this recipe for chocolate roscón stuffed with truffle . Don’t miss any details and it will turn out perfect.

Tips for a perfect chocolate roscón

• Although on some occasions I included small chocolate chips in the roscón dough to make some mini roscóns that were certainly a success, this time I have made a roscón with the chocolate in its dough, including its preparation.
• If we do not have pearl sugar we can mix normal sugar with a few drops of water and make a dough that we can crumble on the roscón. It is the easiest option, but I assure you that making pearl sugar at home is very simple.
• Including a small portion of unsweetened cocoa powder among the ingredients when preparing the roscón dough will give a touch of flavor and of course all the color of the chocolate to our roscón.
• To get a good roscón we have no choice but to dedicate your time to it. The kneading process is long if we do it by hand and the resting and fermentation times are varied and long. It will take some work for us to prepare this recipe, not so much because of its complexity, but because of the time it will take us.
• To make the roscón de Reyes, the ideal is to have a mixer. Doing it by hand is an important job of strength and patience. In any case, if we decide on the more traditional method, we only need time and a lot of hands to achieve the necessary kneading texture.