Truffle Chocolate
1.
Prepare dark chocolate, I chose Dove, or dark chocolate with higher cocoa content.
2.
Cut the dark chocolate into pieces with a knife. The more the pieces are cut, the easier it is to operate.
3.
Put the whipped cream in a pot and heat it to a slightly boiling state with frothing edges, turn off the heat, and put the chopped chocolate in.
4.
Stir like a circle until the chocolate is completely melted.
5.
Let the butter soften at room temperature, and add the softened butter when the stirred cream chocolate sauce is warm to your hand. Please note that the temperature must not be high, otherwise the butter will melt and surface and affect the taste.
6.
Stir until the chocolate and butter are fully integrated, add rum (you can add more wine to reduce the sweetness of the chocolate).
7.
Continue to stir until shiny. Wrap the container with plastic wrap and put it in the refrigerator for about 30-40 minutes. Take out when the chocolate is thick.
8.
Prepare 4 plates, put in the appropriate amount of cocoa powder, coconut paste, almond flakes, and green tea powder.
9.
Take out part of the chocolate and use 2 small spoons to shape it into a sphere with a diameter of 2-3 cm. It does not matter if the shape is not good. Truffle chocolate has no shape and is similar to French truffles, so it is named.
10.
Melt the chocolate for decoration to make chocolate sauce, and then coat the chocolate balls with chocolate sauce.
11.
Then put the chocolate balls in a dish and roll them, sticking to the decoration powder.
12.
Make the remaining chocolates one by one. Let it sit for a while and serve.
13.
I added more rum and it tasted a bit bitter.
14.
Put it in your favorite box, eat it yourself or give it away.
