Truffle Chocolate

Taste: Sweet; Technique: Seasoning; Time: 45 minutes; Difficulty: Easy.

Steps for Making Truffle Chocolate

Prepare the dark chocolate. I chose Dove, but you can also choose dark chocolate with a higher cocoa content.

Chop the dark chocolate with a knife. The finer the chop, the easier it will be to melt.

Heat the whipping cream in a pot until it starts to bubble around the edges. Turn off the heat and add the chopped chocolate.

Stir the mixture in a circular motion until all the chocolate is melted.

Soften the unsalted butter at room temperature, and add it to the chocolate sauce when it reaches hand temperature. Be careful not to let the temperature get too high, otherwise the butter will melt and affect the taste.

Stir until the chocolate and butter are completely combined, then add the rum (you can add more if you like, it can reduce the sweetness of the chocolate).

Continue stirring until the mixture is shiny. Wrap it in plastic wrap and refrigerate it for about 30-40 minutes until the chocolate is thick.

Prepare four plates and put appropriate amounts of cocoa powder, coconut flakes, almond slices, and matcha powder on each plate.

Take out some of the chocolate and shape it into a ball with a diameter of 2-3 cm using two small spoons. The shape doesn’t matter because truffle chocolate doesn’t have a specific shape, it’s similar to French truffles, hence the name.

Melt the decorative chocolate and make chocolate sauce. Then coat the chocolate ball with a layer of chocolate sauce.

Roll the chocolate ball in the plate of your choice until it is covered with the decorative powder.

Repeat the process for the remaining chocolate. Let it sit for a while before serving.

I added a lot of rum, so it tastes a bit bitter.

Put it in a box of your choice, it’s a good choice for personal consumption or as a gift.