Recipe: Tuxedo Truffle Torte Assembly Instructions

I found the assembly instructions that were originally missing for the Tuxedo Truffle Torte recipe (see the updated recipe) in PDF form.

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ASSEMBLING THE CAKE:

Remove the cake from the refrigerator. Using a cake spatula spread the white chocolate mousse evenly over the top and sides of the cake. Place in the freezer for 1 hour.

Reserve and refrigerate 1 cup white chocolate ganache. Pour the remaining amount of white chocolate ganache over the top of the truffle cake. Use a cake spatula to spread the ganache evenly over the top and sides of the cake. Refrigerate the cake for 30 minutes.

Fill a pastry bag fitted wit ha medium star tip with the reserved white chocolate ganache. Fill another pastry bag fitted with a medium star tip with the dark chocolate ganache.

Score the top of the cake with two parallel lines 1-inch from the edge of one side of the cake and 1 1/2-inches apart. Score a third line, intersecting the previous two, across the bottom third of the cake. Pipe white chocolate stars (each star touching the other) along the scored lines. Refrigerate the cake for 10 minutes. Pipe dark chocolate stars over the remaining areas on the top of the cake. Refrigerate the cake for at least 1 hour before cutting and serving.

TO SERVE:
Heat the blade of the serrated slicer under hot running water and wipe the blade dry before cutting each slice. Allow the slices to stand at room temperature for 15 to 20 minutes before serving.

See the updated recipe: Tuxedo Truffle Torte with White Chocolate Mousse and White and Dark Chocolate Ganache (NOT Target's) - updated 03-11-17