10 Minute Super Easy Melt-in-Your-Mouth Chocolates
I wanted to do something new for Valentine's Day, but chopping up chocolate bars takes up too much time and I don't like having to clean the cutting board. So, I did away with all that fuss.
Well, with the chilling time, this actually takes longer than 10 minutes.
You can also use a microwave to heat the heavy cream (to about 60℃).
You can replace the heavy cream with whipped cream if you like.
Rather than the plastic wrap, I recommend using kitchen parchment paper.
If you like bitter chocolate, use black chocolate. If you like sweet chocolate, use milk chocolate. Recipe by Yucchan**
10 Minute Super Easy Melt-in-Your-Mouth Chocolates
I wanted to do something new for Valentine's Day, but chopping up chocolate bars takes up too much time and I don't like having to clean the cutting board. So, I did away with all that fuss.
Well, with the chilling time, this actually takes longer than 10 minutes.
You can also use a microwave to heat the heavy cream (to about 60℃).
You can replace the heavy cream with whipped cream if you like.
Rather than the plastic wrap, I recommend using kitchen parchment paper.
If you like bitter chocolate, use black chocolate. If you like sweet chocolate, use milk chocolate. Recipe by Yucchan**
Open in Cookpad AppSteps
- 1
1: For smooth, melt-in-your-mouth chocolate, use 5 bars. If you can cut them up well, use 8 bars. They'll taste quite similar, it just depends how chocolate-y you'd like your truffles squares to be.
- 2
Break the chocolate up. (Make 1 bar into about 10 pieces.)
- 3
Warm the heavy cream in a pot without boiling. (Until just the edges start to bubble.) You can also microwave for a minute instead if you like.
- 4
Pour the warmed heavy cream into the broken up chocolate and stir until the chocolate is melted. If the room is cold, place the bowl in a double boiler to melt the chocolate.
- 5
It should look like this at first.
- 6
But then it will become nice and smooth. When it looks like this, it's ready for the next step.
- 7
Line a tray with plastic wrap or kitchen parchment paper and pour in the chocolate mixture. Let chill in the refrigerator for at least 2 hours. I used a 15 x 21 cm tray.
- 8
The chilling time is a guideline. It's ready when a toothpick pressed into the chocolate comes out looking like this. The pictured chocolate is from using 5 bars.
- 9
Cut into any size pieces you like, then coat with cocoa powder.
- 10
And it's done.
- 11
Tips for cutting it well: Lightly warm your knife with hot water to make neat cuts in the chocolate.
- 12
Did you have trouble cutting it well? Don't worry, you can adjust the shape when coating with cocoa powder.
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