The first way,

Ingredients:

220g of dark chocolate coins

45ml of light cream

12g of butter

15ml of rum

Methods:

1. 100g of chocolate coins with light cream, melt over water.

2. Add the butter and continue to stir until the butter melts.

3. Leave the hot water, add the rum, stir well and refrigerate until slightly hard.

4. Take a small piece with a spoon and form a ball with your hands, not too round.

5. 120 grams of chocolate coins chopped, melted over water, stirring constantly to get a good melted chocolate liquid.

6. Tie a chocolate ball with a toothpick and dip it in the chocolate liquid.

7. Throw the chocolate ball into the cocoa powder and roll it down.

8. Quickly remove the cocoa-dusted chocolate with a spoon and place it on a plate.

9. Once cooled, knock off the excess cocoa powder and serve.

The second way,

French Truffle Chocolate

Ingredients

Chocolate soft center: 150g of pure cocoa powder, 100ml of whipped cream, 20g of sugar (you can add 10g)

Truffle Crunch: 50g of cocoa powder

Other: 10g of cocoa powder sprinkled on the outer layer (I press 8-10g of cocoa powder for each chocolate). 8-10 grams each, about 20 truffles chocolate), thermometer, rubber spatula

Practice

1, the cocoa powder are weighed and prepared;

2-3, a small saucepan into the whipping cream, and then into the caster sugar, bring to a boil and then slightly cooled a little;

4, pour in the cocoa powder in A;

5, stirring constantly until the cocoa is completely melted. Cool to room temperature and place in the refrigerator for two hours until solidified;

6. Then remove the solidified chocolate with a small round spoon into small balls of equal size. (You can also feel free to pinch into an irregular truffle shape);

7, at this time the milk pot to cook a small amount of water, boil immediately after the heat off, the cocoa powder in B into the water to melt;

8, because the best melting point of the cocoa is 35-37 degrees, more than 50 degrees of the temperature of the water will easily lead to loss of luster, poor taste, so try to operate in the When you use to hand test temperature or thermometer measurement method;

9, at this time, even through the glass, you can see the cocoa powder slowly into chocolate syrup, you can leave the water, stirring constantly until completely melted. Successful chocolate syrup is with a glossy finish. The warm chocolate paste is grainy, rough and hard;

10. Prepare all the soft-centered chocolate balls;

11. Put them one by one into the chocolate paste, which has dropped to about 30 degrees Celsius, and coat them evenly;

12. Next, put the finished balls into a dish sprinkled with cocoa powder and coat them evenly;

13, A simpler way is to put a small round sieve sprinkled with cocoa powder, and keep shaking it until all the cocoa powder is coated with chocolate balls;

14, usually one a day to eat one can be, the rest of the truffle chocolate, please put into a box in the refrigerator to save.