1. Heat whipped cream and 100g chocolate coins in water (no more than 60 degrees) to melt into a smooth chocolate sauce, add almond essence, and stir evenly
2. Beat the cooled chocolate sauce with a cook machine or an electric whisk until fluffy, bulky, lighter in color, and there is resistance to mixing
3. Put the chocolate sauce into a piping bag, cut a small mouth, and squeeze out a heart shape on the baking tray (it doesn’t matter if the squeeze is not good, the later steps will cover these flaws)
4. Put the shaped chocolate in the refrigerator and freeze it until it is hard, it must be as hard as a brick, haha, it takes about an hour
5. The remaining 120g chocolate coins are melted into a liquid state in water, and then wrapped in the frozen heart-shaped raw chocolate after cooling. Pay attention to this step quickly and carefully. If it is slow, the chocolate will thicken very quickly, it is not easy to wrap and the surface is not smooth and flat.
6. Place in a cool, ventilated place and wait for the surface to solidify
7. You can also sprinkle some cocoa powder, moisture-proof powdered sugar or crushed nuts on the surface when it is not solidified. I will sprinkle some sea salt flakes. OK, now you are a truffle chocolate expert, show off to your friends.
