- chocolate (56% cocoa) - 330 grams
- thick cream - 2/3 Cups
- cocoa - 1 To taste (for sprinkling)
1. Pour the cocoa powder into a bowl. Finely chop the chocolate and put it in another bowl. Bring the cream to a boil in a small saucepan. Choose a saucepan with a thick bottom to protect the cream from burning. 2. Pour the hot cream on the chocolate and mix with a wooden spoon. 3. Then mix with a whisk in a circle, starting from the center and continuing to the edges, until smooth homogeneous mass is obtained. Allow to stand at room temperature until the mass thickens to hold the mold, about 1 hour. Then, using a pastry bag to form balls about 2 cm in height and 2.5 cm in width). Put them on a baking sheet lined with parchment. Freeze in the freezer for 15 minutes. 4. Meanwhile, melt about 90 g of chocolate and smear their hands (use gloves). Gently smooth the cooled truffles with your hands, smeared with chocolate. 5. Roll truffles in cocoa powder using a fork for convenience. 6. Put the truffles in a strainer to eliminate excess cocoa. Keep truffles in the refrigerator.
Servings: 10-12