#四session Baking Contest and is Love to Eat Festival#[truffle Chocolate]basic Version of Truffle Chocolate

#四session Baking Contest and is Love to Eat Festival#[truffle Chocolate]basic Version of Truffle Chocolate

1. Pour 100 grams of whipped cream into a clean container.

2. Chop the chocolate chunks into smaller pieces, as much as possible so that they will melt faster.

3. Add the chopped chopped chocolate to the whipped cream container.

4. Put the container in the pot and stir and melt with insulated water. It must be melted in water. It is easy to paste directly when heated and melted.

5. Stir until it melts completely, cover with plastic wrap and put it in the refrigerator. If you think the freezing is too slow, you can use freezing. When freezing, pay attention to observation and stirring. Don't let some parts have been frozen and some are still scarce.

6. Refrigerate until the chocolate has solidified, try to make the chocolate harder. If it is too soft, it will be more sticky, so you can pinch it well.

7. Prepare the right amount of cocoa powder mainly for dipping the chocolate balls. Don't pour too much at a time. Use a little bit. Then use 50 grams of chocolate and 50 grams of whipped cream to melt a little bit of chocolate sauce to dip the chocolate balls.

8. Knead the refrigerated chocolate into small balls.

9. Roll the squeezed chocolate balls in the chocolate sauce.

10. Put the cocoa powder and roll it again, and a truffle chocolate will come out.

11. If it is troublesome to roll one by one, you can put the chocolate balls in the container and pour the cocoa powder together and stir together so that each ball is covered with powder.

12. Prepared truffle chocolate.

Tips:

1. Chocolate and whipped cream can be diluted 2:1, and the chocolate sauce used for dip can be 1:1.