Traditional Truffle

Coating

'1

Place the heavy cream in a saucepan and let it warm up, but not boil

'2

Add 500 grams of melted chocolate and mix until smooth.'

If necessary, reheat the mixture over low heat to finish melting the chocolate

'3

Chill the mixture in the refrigerator for at least two hours or until it becomes consistent.'

Melting

'1

Melt the remaining 500 grams of chocolate in a glass microwave-safe bowl on medium power.'

'2

Heat in 30-second increments, stirring between each heating cycle, until smooth.'

Careful! If it gets too hot, stop and let it cool

Temperature Check

'1

Pour the melted chocolate into another glass bowl and stir to cool.'

'2

The ideal temperature is lukewarm and can be checked by holding a wooden toothpick against your lips.'

Molding

'1

Place a small amount of chocolate in the silicone mold marked on the mold itself.'

'2

Cover the mold with the second form to shape the chocolate into truffle form (see packaging for instructions).'

'3

Chill in the refrigerator for 15 minutes.'

'4

Remove and fill the truffle with the filling, leaving a small gap and cover it with melted chocolate to seal the truffle.'

Chill in the refrigerator for 10 minutes.