1. Dark chocolate with more than 55% cocoa butter melts in water.
2. Stir well.
3. Heat the whipped cream in a small pot until it boils, then pour it into the dark chocolate liquid.
4. In the meantime, press the bottom of the basin with a spatula to make a circular motion, stirring constantly.
5. Finally, add salt and small pieces of butter.
6. Stir well, put in the refrigerator and chill until thick.
7. Divide into small balls of 20 grams each, round them, and refrigerate for a while.
8. Melt some dark chocolate and keep it warm in warm water, take out the chocolate balls that have hardened in the cold storage, insert a toothpick into it, put it in the melted dark chocolate liquid, and wrap it all in one layer.
9. Put it in a pan and sift a layer of cocoa powder while it is not dry.
10. If you think the bitterness of cocoa powder is relatively strong, you can also put the cooked peanuts into the dark chocolate liquid and mix well, directly let the chocolate ball wrap a layer of peanut chocolate, or wrap a layer of chocolate liquid and put it into the bowl of ground peanuts Stain the surface.
Tips:1. Cannot use cocoa butter substitute chocolate;
2. The formula can make 22 truffle chocolates of the size shown in the figure.
※For more baking, please pay attention to the public account [Ma Lin's Dim Sum Book]
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