Chocolate truffles

I prepared 2 portions, equal parts dark chocolate and white chocolate. If you want to make two colors of chocolate recipes, prepare 2 portions of the same amount. I used Dove chocolate. The melting point of Dove chocolate is very low. Even if it is the temperature of the palm of your hand, it will melt quickly and it will be sticky when forming the chocolate balls. If you find it too sticky and difficult to form into a ball, you can use baking chocolate instead, but Dove chocolate tastes better.

Chop the chocolate and set aside. Once minced, it will blend with the hot cream more quickly.

Pour 60 grams of whipped cream into a milk pot and heat until the edges deflate and turn off the heat, about 70-80 degrees.

Then add the chopped chocolate and stir until dissolved.

When the chocolate sauce is not hot, add 20 grams of butter, 10 grams of rum and a few drops of vanilla extract and stir until melted. Place the chocolate sauce in the refrigerator to solidify at low temperature for an hour.

Because the melting point of Dove chocolate is low, rolling the chocolate balls with your hands will cause the chocolate to melt. Use a small spoon to dig into a ball shape. It does not need to be completely round.

Prepare 30 grams of shredded coconut, 30 grams of cocoa powder, 30 grams of matcha powder, and 30 grams of colored sugar. You can also use only cocoa powder, but you can discard the other three.

Dig the Qiu with a spoon and roll it in the cocoa powder. If you are not going to eat it for a while, you can store it in the refrigerator.

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