Chou Chou chocolate truffles

Overview

Chocolate truffles are really not as tall and big as other chocolates, and they look ugly. But it tastes no worse than other chocolates. There is a soft and silky heart inside the hard shell, and it is also very simple to make. Chinese Valentine's Day is coming soon, come and learn how to do it, and give your loved ones a surprise on Valentine's Day!

Tags

• dessert
• old man
• afternoon tea
• snacks
• fast food
• apricot slices
• butter
• cocoa powder
• coconut
• matcha powder
• rum
• animal butter
• dark chocolate

Ingredients

Steps

1. 1 Prepare the ingredients. Cut the butter into small pieces and soften it at room temperature

   

2. 2 Add 45ml of whipping cream to the chocolate, put the container in warm water and melt it. Be careful that the water temperature is not too high, about 50 degrees

   

3. 3 When the chocolate is completely melted, add the butter and stir until the butter melts,

   

4. 4 Use a manual cake mixer to stir vigorously in circular motions until the chocolate sauce and butter are completely blended and feel very smooth (note that you can no longer stir with a spatula at this time. Chocolate and butter cannot be fused, so you must stir vigorously in circular motions with a hand mixer)

   

5. 5 The stirred chocolate sauce is very smooth, and the water and oil are integrated without separation. This is the most critical step to make the chocolate silky. Then put it in the refrigerator for about an hour until it hardens

   

6. 6 Take out the chocolate syrup, use two small spoons alternately to make it into a round shape of uniform size, but it does not need to be very round, put it into a plate for later use (if it is too soft at this time, you can put it back in the refrigerator to chill)

   

7. 7 Prepare materials for the shell

   

8. 8 Put the chocolate into a large bowl and melt it over water as in the second step,

   

9. 9 The chocolate is completely melted into a liquid state

   

10. 10 Use chopsticks to put the chocolate ball into the chocolate syrup and roll it until it is completely coated in chocolate (note that if the temperature of the chocolate sauce is too high at this time, the chocolate ball should not stay in it for too long, otherwise it will melt)

    

11. 11 Then add cocoa powder (or matcha powder, coconut, or almond slices) and roll it around until the surface is covered with cocoa powder (the picture shows matcha powder)