1. Prepare all materials.
2. Roll out the puff pastry and cut into small pieces.
3. For the stuffing I like, I use blueberry chocolate and shredded cheese.
4. Put it in the oven and bake at 200 degrees for about 20 minutes, then take it out and let it cool.
5. Heat the whipped cream on a low heat until small bubbles appear, pour into the dark chocolate chips, add butter, and let stand for 30 seconds.
6. Stir until melted and smooth.
7. Put in the baked pastry bread and coat with chocolate liquid.
8. Put it on greased paper and let cool.
9. The remaining chocolate liquid is placed in the refrigerator for 2 hours, after which it can be made into truffle chocolate balls.
10. The kneaded chocolate balls can be rolled in the cocoa powder.
11. Sprinkle cocoa powder at the end and finish!
12. The taste is still very good!
