Simple Truffles

Grease the molds with coconut fat using a clean and dry sponge

Remove any excess fat with a clean cloth

Set aside

Melt the chocolate according to the basic recipe

Pour the chocolate quickly into the molds, rotating the pan over them

Scrape off any excess with a metal spatula or hard wooden spoon

Tap the mold gently on the countertop to avoid bubbles

Place the mold in the freezer

While the chocolate is still soft, the bottom of the mold will be dark

When it's firm, ready to be demolded, the chocolate will come loose from the bottom of the mold, leaving it clear

The time in the freezer varies greatly (10-20 minutes)

You should check frequently if the chocolate has come loose from the bottom, until you acquire the necessary practice for the required time

Demold the truffles, gently tapping the mold on a flat surface covered with a dry dish towel

Place the truffles on a paper plate or over paper and let them sit for a bit

Do not store the truffles in the refrigerator; instead, keep them at room temperature in a cool place