Chocolate/whipcream truffels

Well, yesterday after seeing the mummy, tomb of the dragon emperor, I felt like doing something usefull with the remaining time of the day. The mummy wasn't that good, in fact it was awefull. What else, well, lets make some truffels.

I will tell you how I always make my truffels. I learned it from my wife and I use the ingredients and the tools she always use, all credit goed to hear!

Melting chocolate

If you make truffels you should make a lot, it is irritating work and you make your kitchen dirty so it is best to make a lot, plus you have to use some whipcream and you should use all. For one carton of whipcream you should use three chocolate bars of 200 gram each. Importand is to use two bars of milk chocolate and one pure chocolate bar. Take a pan, put water in it and let the water boil. Then place a smaler pan and put it in the pan with boiled water, let it get really hot. Then pour in all of the whipcream right from the pack. Break the chocolate and put it, strir it and it gets all mussy.

Prepare the mall

Take a plastic, tupperware, flat box, cover it with bakingpaper. Then pour the melted chocolate in it. Put it in the fridge. It was to cool down and it has to get hard. This will take at least 12 hours.

Cutting the truffels

The next day you can easely take out the big chocolate truffel plate by lifting out the bakingpaper. Losen the chocolate from the paper and turn it over, then cut it into little blocks.

Cacao powder

Then put the cut pieces in a box with cacao powder, close it and shuffle it around so the cacao powder get stuck on the truffels.

Ready and enjoy

Now you have truffels. Best is to put these truffels and keep them in the fridge for another day so they get a hard cover which makes them crispy.

Tip

Use chopsticks to eat the truffels cause your hands get really dirty by grabbing them and it is an ideal excersise to practise your chopstick skills if you dont have any!