Chocolate truffles (reference quantity: 30 pieces) (no oven required)
Composition:
Soft chocolate core: dark chocolate 100g, 3 tablespoons of animal fresh cream (45ML), butter 12g, brandy or rum 1 tablespoon (15ML).
Chocolate noodles: dark chocolate130g, cocoa powder 50g.
Production process:
1, make chocolate soft hearts first. Break100g of dark chocolate into small pieces and add 3 tablespoons of whipped cream.
2. Heat in water and keep stirring (the temperature should not be too high) until the chocolate is completely dissolved. Then you can take the bowl out of the water.
3. Add chopped butter to the melted chocolate. Continue stirring until the butter is completely dissolved and mixed with chocolate.
4. Pour in 1 tbsp rum (or brandy) and mix well.
5. Put the mixed chocolate in the refrigerator until it is solidified. (overnight refrigeration is better)
6. Refrigerate the solidified chocolate, dig a small piece with a spoon, take another spoon, switch the two spoons so that the chocolate is round (not too round), and then put it in a flat plate.
7. Repeat this process, constantly putting plastic chocolate soft balls into the flat plate.
8. Take 120g dark chocolate and break it into small pieces. Heat in water and stir constantly until it is completely dissolved.
9. After the chocolate melts, take it out of the water and cool it to a temperature close to the palm of your hand.
10. Scoop out the soft chocolate balls made in step 7 and put them into the melted chocolate in step 9. Roll it up, cover it with melted chocolate, and then take it out quickly.
1 1. Put the fished chocolate balls into cocoa powder. Change to another clean spoon, push the chocolate ball to roll around in the cocoa powder, so that the surface is covered with cocoa powder, and then take it out and put it on the flat plate.
12. Make all chocolate balls in this way. Put it on a flat plate until the chocolate ball is completely hardened. Shake off the excess cocoa powder and put the chocolate balls in a sealed container for storage.
Tips:
1, making truffle chocolate, the dark chocolate used can be selected according to your own preferences and needs. However, the cocoa butter content of ordinary dark chocolate on the market is only about 20%, so the quality of truffle chocolate is far from the word "top grade", and it is still sweet. Made of more than 70% dark chocolate, it tastes very strong, but not everyone likes this bitter taste, plus the high cost. So, the specific choice depends on the individual, hehe.
2. When heating and melting chocolate in water, be careful that the temperature is not too high. The temperature of hot water is generally 60 degrees Celsius. Excessive temperature will affect the quality of chocolate, and may also make chocolate agglomerate.
Step 8 When melting dark chocolate, first dry the bowl full of chocolate completely. If there is a small amount of water in the bowl, it may make chocolate more and more difficult to melt.
4. When making soft chocolate balls with two spoons, you don't have to make them very round, just irregular shapes. Because truffle chocolate itself is characterized by an irregular original appearance.
Step 9, the chocolate liquid should be cooled to the temperature similar to that of the palm, and the use effect is the best. If the temperature is too high, it will melt the soft core of chocolate and the taste will be poor. If the temperature is too low and the chocolate liquid is too thick, it will be wrapped too thick.