Chocolate Truffles in 20 Minutes
Since giving chocolates to friends for Valentine's Day has become a thing, I've found myself having to make more and more. It takes so long to chop it all up and then wash the chopping board.
I decided to try and find a solution for that.
-Don't let the heavy cream boil. If you have a microwave where you can set the temperature, then by all means use that as well.
-The chocolate is likely to start melting from the warmth of your hands so try making them with chilled hands if you can stand the cold.
-You can use whipped cream instead of heavy cream if you wish. Recipe by Yucchan**
Chocolate Truffles in 20 Minutes
Since giving chocolates to friends for Valentine's Day has become a thing, I've found myself having to make more and more. It takes so long to chop it all up and then wash the chopping board.
I decided to try and find a solution for that.
-Don't let the heavy cream boil. If you have a microwave where you can set the temperature, then by all means use that as well.
-The chocolate is likely to start melting from the warmth of your hands so try making them with chilled hands if you can stand the cold.
-You can use whipped cream instead of heavy cream if you wish. Recipe by Yucchan**
Cooking Instructions
- 1
If you want smooth, melt-in-the mouth truffles, I recommend using 5 bars of chocolate. If you want to perfectly shape the truffles then I recommend using 8 bars instead. The taste won't differ.
- 2
Break up the chocolate bars. Each bar should be broken into roughly 10 pieces.
- 3
Warm the heavy cream up in a saucepan while stirring. Whatever you do, don't let the cream boil (60℃ is the ideal temperature)!
- 4
Add the broken up chocolate to the cream and mix it in until it melts. If the room is cold, do this step while heating the mixture up over a bain-marie.
- 5
The mixture will look like this at first...
- 6
Then it should become nice and smooth after a while. When it looks like this, it's ready.
- 7
Line a shallow tray with parchment paper or cling film and pour the mixture into it. Then chill the mixture in the refrigerator for at least 2 hours.
- 8
Cut the chilled chocolate into 2 x 2 cm squares and roll them into balls. Then coat each chocolate ball with cocoa powder. If you dust the parchment paper with cocoa, it will prevent the chocolate from sticking.
- 9
The truffles are done.
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