3-Ingredient Authentic Truffles

1. 1

   Finely mince the chocolate.

2. 2

   Heat the heavy cream directly on low heat.

3. 3

   Once the sides of the pot begin to bubble add the minced chocolate.

4. 4

   Stop the heat and allow the chocolate to melt completely.

5. 5

   Once the chocolate is at about body temperature add the liquor and mix.

6. 6

   From here you'll be making ganache.

7. 7

   It requires whipping.

8. 8

   Of course there's no problem if you do it manually.

9. 9

   At any rate, please whip it.

10. 10

    With a hand mixer it takes about 20 minutes.

11. 11

    Please don't give up.

12. 12

    Continue to mix as the chocolate becomes milk-chocolate-like white and peaks form.

13. 13

    Scoop out with a spoon, and use your hand to quickly roll up into balls.

14. 14

    Let cool in the refrigerator.

15. 15

    Melt the coating chocolate then let cool.

16. 16

    Aim for a temperature slightly warmer than body temperature.

17. 17

    Coat the chocolate balls made in step 6 with the chocolate coating.

18. 18

    Do one at a time, quickly.

19. 19

    Cool and then it's complete.

20. 20

    Using the amounts listed above I made this many truffles, with a diameter of 3 cm.

* Per serving · 4 servings · Values may vary.

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