1. Chocolate soft heart: 100 grams of dark chocolate, 45 grams of whipped cream, 12 grams of butter, a tablespoon of rice wine. Chocolate outer layer: 130 grams of dark chocolate, 50 grams of cocoa powder. Melt 100 grams of dark chocolate and 45 grams of whipped cream over water (not too high).
2. Add the chopped butter to the melted chocolate, continue to stir until the butter melts and mix well with the chocolate, and then add a tablespoon of rice wine.
3. Put the stirred chocolate in the refrigerator until it is set.
4. After the chilled chocolate, use two spoons to exchange each other into small balls, instead of a very regular round shape, make a good stack and place it on a flat plate.
5. Melt another 130 grams of dark chocolate into a chocolate slurry, pour the cocoa powder into a bowl and set aside.
6. The chocolate slurry is cooled to slightly higher than the temperature of the palm of the hand, and then the chocolate balls can be put into it, so that the surface is covered with a layer of chocolate, and quickly removed. Put the removed chocolate balls into the cocoa powder, use a spoon to coat the large chocolate balls evenly with the cocoa powder, then remove them and place them flat on a clean plate covered with plastic wrap, and cool to form.
Tips:1. I didn't buy rum at home, so I used homemade rice wine instead.
2. I use pure dark chocolate, which is very bitter, so I added a small amount of white sugar in the first part to increase a certain degree of sweetness.
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