Chocolate truffles

Overview

Homemade chocolate truffles, although they don’t look very good, are healthy and delicious, and are great.

Chocolate soft center: 100 grams of dark chocolate, 45 grams of light cream, 12 grams of butter, and a tablespoon of rice wine. Chocolate outer layer: 130 grams of dark chocolate, 50 grams of cocoa powder. Melt 100 grams of dark chocolate and 45 grams of whipping cream over water (not too high).
Add chopped butter to the melted chocolate, continue stirring until the butter melts, mix well with the chocolate, then add a tablespoon of rice wine.
Place the stirred chocolate in the refrigerator until solid.
Use two spoons to exchange the refrigerated chocolate and shape it into small balls. It does not need to be a regular round shape. Place it on a flat plate.
Melt another 130 grams of dark chocolate over water to form a chocolate slurry. Pour the cocoa powder into a bowl and set aside.
When the chocolate syrup is cooled to slightly higher than the temperature of your palm, you can put the small chocolate balls into it so that the surface is covered with a layer of chocolate and quickly take it out. Put the scooped out chocolate balls into the cocoa powder, use a spoon to coat the large chocolate balls evenly with the cocoa powder, then scoop them out and place them flat on a clean flat plate covered with plastic wrap, and cool them into shape.