Chocolate Truffles

Chocolate Truffles

Introduction:

"Homemade truffle chocolate, although it doesn't look good, but it's healthy and delicious. It's first-class."

Production steps:

Step 1: Chocolate soft heart: 100 grams of dark chocolate, 45 grams of light cream, 12 grams of butter, a tablespoon of rice wine. Chocolate outer layer: 130 grams of dark chocolate, 50 grams of cocoa powder. Melt 100 grams of dark chocolate and 45 grams of light cream over water.

Step 2: add chopped butter to the melted chocolate, continue to stir until the butter melts, mix well with the chocolate, and then add a tablespoon of rice wine.

Step 3: put the mixed chocolate in the refrigerator until set.

Step 4: Refrigerated chocolate, with two spoons, exchange each other, the whole into a small ball, not very regular round, good stack on the plate.

Step 5: melt another 130 grams of dark chocolate into chocolate slurry. Pour cocoa powder into a bowl and set aside.

Step 6: when the chocolate slurry is cooled to a temperature slightly higher than the palm temperature, the chocolate ball can be put into it to make its surface covered with a layer of chocolate, and then quickly fished out. Put the chocolate ball into the cocoa powder, cover the Chocolate Ball with cocoa powder evenly with a spoon, then take it out and put it on a clean flat plate covered with plastic film, and cool it to shape.

Materials required:

Dark chocolate: 230g

Butter: 12g

Cocoa powder: 50g

Animal light cream: 45g

Rice wine: 1 tablespoon

Note: 1. The family did not buy rum, so use homemade rice wine instead. 2. I use pure dark chocolate, which is very bitter, so I added a small amount of white granulated sugar in the first part to increase the sweetness.

Production difficulty: ordinary

Process: others

Production time: one day

Taste: other