Truffle Bomboms Design

1

Line the inside of the baking sheet with plastic wrap

Place the milk chocolate and heavy cream in a heatproof bowl, heat it over simmering water, stirring constantly, until the chocolate melts

Mix well to obtain a smooth consistency

2

Pour the cream into the prepared baking sheet, leaving about 8 mm of space at the top

Let it cool completely in the refrigerator

3

Use the metal cookie cutter to cut out the frozen mixture

If it starts to soften, return it to the freezer for a few minutes

4

To dip the truffle bomboms, melt the chocolate over simmering water and temper it (see tip below)

Dip the truffles into the melted chocolate and let them drizzle onto parchment paper (the truffles should be at room temperature before dipping)

If desired, use specialized truffle molds available at confectionery stores.