Chocolate truffles
By VicentaLakin
Recipe Recommendations
- dark chocolate 160 grams
- light cream 60 grams
- butter 20 grams
- rum 10 grams
- vanilla extract few drops
- cocoa powder 30 grams
- matcha powder 30 grams
- coconut 30 grams
- color sugar 30 grams
- sweetening
- cook
- an hour
- ordinary
Steps for Chocolate truffles
1
I've got two black chocolates and white chocolates of equal weight. If you want to make the same two-colour chocolate formula, you'll have two. I used Dev's chocolate, and Dev's chocolate is particularly low, and even the temperature of the hand will make it melt quickly and stickier when it's a chocolate ball. If you think it's too sticky to be a spherical, you can turn to baked chocolate, but Dev's taste is better。
2
Cut the chocolate to the back. It'll be more quickly integrated with hot cream when it's cut。
3
The 60 grams of light cream were poured into the milk pan to heat up to the edges of the gas, and the fire was shut down about 70-80 degrees。
4
Then you add shredded chocolate to dissolve。
5
Add 20 grams of butter and 10 kroner of vanilla to melt the chocolate sauce and place it in the freezer room for an hour。
6
Because of the low melting point of Dev's chocolates, the use of a chocolate ball with the heart can lead to the melting of chocolate, with a small spoon to dig a spherical form, without having to be very round。
7
Thirty grams of coconut, 30 grams of cocoa powder, 30 grams of tea powder, 30 grams of sugar can only be used, and the other three can be discarded。
8
I'll put a spoon in the cocoa powder. If not for the time being, they can be stored in the freezer room。