| 400 g good quality chocolate | 70 g of butter | | 190 ml of 35% cream | 30 ml of liquor of your choice | | Cocoa powder | |
Chop the chocolate into very small pieces. The reason for having small pieces is to help it melt faster. | | Heat the cream and butter in a sauce pan. When it starts to boil, turn down the heat and add the liquor of your choice. | | Pour the hot liquid over the chocolate and stir for 2-3 seconds. Let it rest for 1 minute. | | Stir the chocolate until the mixture is completely homogenized. You should avoid having chocolate chunks that aren't melted. If you still have some chunks of chocolate, place the chocolate over a pan filled with some water and reheat the mixture until it is completely melted. Make sure that the water does not touch the bottom of the chocolate bowl. | | When it is completely melted, put the chocolate bowl in the fridge until the chocolate has become firm but still a bit soft ( it will be easier to form into a ball ) - about 2-4 hours in the fridge. You can let the chocolate rest over night. | | After it has cooled down, use a tea spoon to scrape the surface of the chocolate until the spoon is full, just like scooping ice-cream. Do not over load your spoon. You want to keep the size of your truffles small enough that you can eat the whole thing in one shot. You should never have to bite in a truffle; it should melt in your mouth! | | When your spoon is filled up with chocolate, remove the chocolate from the spoon by using the thumb of your other hand. | | If you would like to have nice round truffles, you will have to shape them. Shake some cocoa powder in the palm of your hand and roll the truffle with the palm of your hand. Roll them fast and do not put to much pressure on them. You have to do it quickly because the truffle will melt easily in your hand, especially if you have warm hands. | | When your truffles have a nice round shape, roll them in sifted cocoa powder and place them on a serving plate. | | Before serving your truffles, make sure that you leave them at room temperature for at least for 30 minutes. They will be full of flavour and ready to melt in your mouth! |
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