Chocolate Truffles

Chocolate Truffles

Introduction:

"I used Ellen's formula and halved the amount. I tried to make it for the first time, so it's amazing to use less raw materials. I made a total of 16 chocolates for this amount."

Production steps:

Step 1: prepare all the ingredients < br > put the light cream into a small pot and cook over low heat until the cream bubbles around.

Step 2: pour the light cream into the dark chocolate.

Step 3: quickly stir until the dark chocolate completely melts < br > if not, heat the chocolate with hot water until it completely melts.

Step 4: add rum and stir well < br > then add butter softened at room temperature and stir well < br > and refrigerate for 7,8 minutes.

Step 5: take out the refrigerated chocolate sauce (the chocolate sauce should be refrigerated until it can be kneaded into a ball by hand, otherwise it is too dry and hard to operate) < br > put on the fresh-keeping bag on your hand < br > take an appropriate amount of chocolate sauce and knead it into a ball shape < br > the size should be controlled according to your preference, generally 12g ~ 16g.

Step 6: wrap the dough chocolate with cocoa powder or Matcha powder or crushed almonds, etc. < br > it's done.

Materials required:

Dark chocolate: 100g

Animal light cream: 22.5ml

Rum: 7.5ml

Salt free butter: 7.5G

Sugar free cocoa powder: moderate

Matcha powder: right amount

Note: 1. Try to break the dark chocolate as small as possible, otherwise it's too difficult to melt it. I didn't have the experience to make it for the first time. It took me more than an hour to melt the big chocolate. 2. Melt the chocolate in hot water, and the water temperature should not exceed 60 degrees, otherwise the chocolate will crystallize and affect the taste;

Production difficulty: simple

Process: others

Production time: one hour

Taste: Original