Valentine's Chocolate Truffles

 

Step 1 – Chop all your chocolates into small pieces. Put them into a large bowl. In this recipe, you can only use dark chocolate, around 85% cocoa would be perfect. You can still use milk or white chocolate, but I think this kind of soft, chewy chocolate truffle works the best with dark chocolate.

Step 2 – Measure 3/4 cup of heavy whipping cream, the heavy cream I used was 35% fat). Pour them into a small pan, bring it to a gentle simmer on low heat. Be careful not to burn the cream, stir occasionally.

Step 3 – Pour the hot cream into the chocolate. Use a small spoon to spread the chocolate so the hot cream can cover the chocolate equally. Don’t touch it and let it sit for a minute or two.

Step 4 – After a few minutes, use a spoon or spatula to stir until combined. If you think you're chocolate is not warm enough, put them into the microwave for 20 seconds and then mix well.

Step 5 - Lay a big sheet of plastic wrap on a flat surface. Pour your chocolate right in the middle on the plastic wrap. Fold the plastic wrap around and try to remove the excess air to make the chocolate smoother, you don't want any air inside your chocolate truffles. Press it down to a flat square or rectangle about 1 inch thick. Wrap your chocolate and place it on a  plate, put them into the fridge for an hour or until the chocolate is nice and firm.

Step 6 - An hour later, remove the plastic wrap. Cut it into sticks and then cubes. The size doesn't really matter, as long as they look the same then that's fine.

Step 7- In a small bowl with some unsweetened cocoa powder, slightly dust your chocolate truffles and you're done:) 

Ingredients:

200 grams Good quality Dark Chocolate

1/2 cup Heavy whipping cream (35%)
p.s. you might need to put a little more, depends on the chocolate itself. If the chocolate you're using is SO hard like mine, you will definitely need to use a bit more.  

1/4 cup Unsweetened cocoa powder