Truffle Chocolate
by Azalea Gourmet
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. I prepared 2 servings of dark chocolate and white chocolate in equal parts. If you want to make two chocolate recipes with the same amount, prepare 2 servings. I used Dove chocolate. The melting point of Dove chocolate is very low. Even the temperature of the palm of the hand will make it melt quickly, and it will be sticky when the chocolate balls are rounded. If you think it's sticky, you can use baking chocolate instead, but the taste of Dove chocolate is better.
2. Chop the chocolate and set aside. After being chopped, it will blend with the hot cream faster.
3. Pour 60 grams of whipped cream into the milk pan and heat it until the fringe gas defoams, and turn off the heat at about 70-80 degrees.
4. Then add the chopped chocolate and stir until dissolved.
5. When the chocolate sauce is not hot, add 20 grams of butter, 10 grams of rum and a few drops of vanilla extract, stir until it melts, and put the chocolate sauce in the refrigerator to solidify at low temperature for an hour.
6. Because Dove chocolate has a low melting point, the chocolate balls with your hands will melt the chocolate. Just use a small spoon to dig a ball without making the ball very round.
7. Prepare 30 grams of coconut paste, 30 grams of cocoa powder, 30 grams of matcha powder, and 30 grams of colored sugar. You can use only cocoa powder. The other three can be discarded.
8. Use a spoon to dig up the autumn and roll it in the cocoa powder. If you don't eat it temporarily, you can store it in the refrigerator.
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