1. First make the chocolate soft heart. Break 100 grams of dark chocolate into small pieces and add 3 tablespoons of whipped cream. Heat over water and stir constantly (not too high) until the chocolate is completely melted. Then you can take the bowl out of the water
2. Add chopped butter to the melted chocolate. Continue to stir until the butter is completely melted and mixed with the chocolate. Pour 1 tablespoon of rum (or brandy) and stir well
3. Put the mixed chocolate in the refrigerator until set. (The effect of refrigerating overnight is better) Refrigerate the solidified chocolate, use a spoon to dig a small piece, and take a spoon, exchange the two spoons to make the chocolate into a relatively round shape (not too round), And put it in a flat plate
4. Repeat this process, putting the shaped soft chocolate balls into the flat plate continuously. Take another 120 grams of dark chocolate and break it into small pieces. Heat over water and keep stirring until completely melted
5. After the chocolate has melted, take it out of the water and cool it to the same temperature as the palm of your hand. Use a small spoon to scoop up a soft chocolate ball made in step 7 and put it into the melted chocolate in step 9. Roll it to coat the surface with a layer of melted chocolate, and quickly remove it
6. Put the scooped out chocolate balls into the cocoa powder. Change to another clean scoop, push the chocolate ball to roll in the cocoa powder so that the surface is covered with cocoa powder, and then remove it and place it on a flat plate. Use this method to make all the chocolate balls. Place on a flat plate until the chocolate balls are completely hardened. Shake off the excess cocoa powder and put the chocolate balls in an airtight container to save
Tips:1. To make truffle chocolate, the dark chocolate used can be selected according to your own preferences and needs. However, the cocoa butter content of ordinary dark chocolate on the market is only about 20%. The quality of truffles made is very different from the words "top" and the like, and it is somewhat sweet. Using more than 70% dark chocolate to produce, the taste is rich, but not everyone likes this bitter flavor, and the cost is also high. So, the specific choice depends on the individual, ha ha;
2. When heating the chocolate to melt in water, pay attention to the temperature not to be too high. The temperature of hot water is generally 60 degrees Celsius. Too high temperature will affect the quality of the chocolate and may also cause the chocolate to agglomerate;
3. When the dark chocolate is melted in step 8, the bowl containing the chocolate must be thoroughly dried. If there is a small amount of water in the bowl, it may make the chocolate harder and harder to melt;
4. When using two spoons to make chocolate soft balls, they don’t have to be very round shapes. Irregular shapes are good. Because truffle chocolate itself is characterized by its irregular original appearance;
5. In the 9th step, the chocolate liquid should be cooled to the same temperature as the palm of the hand. The effect is best. If the temperature is too high, the chocolate will melt and the taste will not be good. If the temperature is too low, the chocolate liquid will be too thick and the coating will be too thick.
