Ugly Chocolate Truffles
1.
1. Prepare the ingredients, divide the butter into small pieces, and soften at room temperature
2.
Add 45ml whipped cream to the chocolate, put the container in warm water to melt it, pay attention to the water temperature not too high, about 50 degrees.
3.
After the chocolate is completely melted, add the butter and stir until the butter is melted.
4.
Use a manual cake machine to stir vigorously in circular motions until the chocolate sauce and butter are completely integrated and feel very smooth (note that you can no longer use a spatula to stir at this time, the chocolate and butter cannot be combined, you must use a manual mixer to draw vigorously Just stir it)
5.
The stirred chocolate sauce is very smooth, and the water and oil are not separated. This is the most important step to make the chocolate silky, and then put it in the refrigerator for about an hour until it becomes hard.
6.
Take out the chocolate paste and use two small spoons alternately to make it into a uniform round shape, but it is not required to be round. Put it in a plate for later use (at this time, if it is too soft, put it in the refrigerator again)
7.
Prepare the material of the shell
8.
Put the chocolate in a large bowl and melt it in water as in the second step.
9.
The chocolate melts completely into a liquid
10.
Use chopsticks to put the chocolate ball into the chocolate paste and roll it so that it is completely covered with chocolate (note that if the temperature of the chocolate sauce at this time is too high, the chocolate ball should not stay in it for too long, otherwise it will melt)
11.
Then put in the cocoa powder (or matcha powder, coconut paste, almond flakes) and roll it around, the surface is covered with cocoa powder (the picture shows the matcha powder)
Tips:
The ingredients can be purchased from qsh-diy.taobao.com. The Van Hauten dark chocolate used above has 65% cocoa butter content, and the taste is slightly bitter and very pure.
