65% dark chocolate 300g

ingredients

Water chestnut or honey15g

Salt-free butter 25g

Cream180g

Appropriate amount of cocoa powder

Step 1

The ingredients are ready

Step 2

Boil the whipped cream and water chestnut in a milk pan and take them off.

Step 3

Pour it in a circle in a basin filled with chocolate. (If the chocolate is not a small coin chocolate, you must break the chocolate in advance.)

Step 4

Cover a lid and let it stand for 1 min, then stir with an eggbeater or scraper until the chocolate is completely melted and mixed evenly. (Give me some time. Now, in March, it took about 6 minutes to completely melt the grapefruit mother. )

Step 5

If the chocolate doesn't melt completely, boil the water in a pan until it boils slightly, turn off the fire, and the chocolate melts in water until it melts completely.

Step 6

Add the butter softened in the greenhouse and stir again.

Step 7

When the butter is completely melted, it feels like a thick chocolate sauce. This kind is called silky smooth ~ ~

Step 8

Take a mold you like (it can be a whole mold or a small mold) and spread a layer of plastic wrap or baking paper on the mold.

Step 9

Pour and refrigerate for more than 3 hours.

Step 10

When it is frozen, cover it with cocoa powder first, and tear off the plastic wrap upside down.

Step 1 1

Sprinkle a layer of cocoa powder on the surface and gently position it with a knife.

Step 12

Soak the knife in hot water for ten seconds and dry the kitchen paper. Press the knife vertically and lift it twice. Don't stroke backwards. This way, the incision is more beautiful.

Step 13

Put cocoa powder in the fresh-keeping bag, put it in, squeeze it tightly and shake it, and the cocoa powder will be wrapped evenly and quickly.

Step 14

You can eat it or keep it in cold storage.