-
1
1: For smooth, melt-in-your-mouth chocolate, use 5 bars.
-
2
If you can cut them up well, use 8 bars.
-
3
They'll taste quite similar, it just depends how chocolate-y you'd like your truffles squares to be.
-
4
Break the chocolate up.
-
5
(Make 1 bar into about 10 pieces.)
-
6
Warm the heavy cream in a pot without boiling.
-
7
(Until just the edges start to bubble.)
-
8
You can also microwave for a minute instead if you like.
-
9
Pour the warmed heavy cream into the broken up chocolate and stir until the chocolate is melted.
-
10
If the room is cold, place the bowl in a double boiler to melt the chocolate.
-
11
It should look like this at first.
-
12
But then it will become nice and smooth.
-
13
When it looks like this, it's ready for the next step.
-
14
Line a tray with plastic wrap or kitchen parchment paper and pour in the chocolate mixture.
-
15
Let chill in the refrigerator for at least 2 hours.
-
16
I used a 15 x 21 cm tray.
-
17
The chilling time is a guideline.
-
18
It's ready when a toothpick pressed into the chocolate comes out looking like this.
-
19
The pictured chocolate is from using 5 bars.
-
20
Cut into any size pieces you like, then coat with cocoa powder.
-
21
And it's done.
-
22
Tips for cutting it well: Lightly warm your knife with hot water to make neat cuts in the chocolate.
-
23
Did you have trouble cutting it well?
-
24
Don't worry, you can adjust the shape when coating with cocoa powder.
