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Ingredients
| Homemade Truffle Chocolates |
| 10ml Liqueur of Choice |
| 200ml Whipping Cream (35% Fat) |
| 200g Cocoa Powder (Unsweetened) |
| 400g Chocolate Coins (70% Cocoa) |
1. Methods for Homemade Chocolate Truffles
1. Place a mixing bowl over a simmering pot of water.
2. Add the chocolate coins into the bain-marie. Melt the chocolate coins by stirring slowly using a silicone spatula.
Tip: Avoid overheating the chocolate to prevent fat content from breaking up, resulting in split ganache.
3. Heat whipping cream in a pan. Stir the cream occasionally to ensure even heating.
4. Pour the warm cream into the melted chocolate and blend evenly using a hand blender. (If using liqueur, add in at this step.)
5. Line a tray with baking paper, and pour the chocolate ganache into the tray. Smoothen the surface using a silicone spatula. Set in the chiller for about 2 hours.
6. Portion the chocolate into your desired size, or about 20g each.
7. Roll the portioned chocolate into balls.
8. Place the chocolate balls into a ball of cocoa powder to coat them.
9. Dust off excess powder, and enjoy!
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