Name: Truffle balls recipe by MOUMITA DAS at BetterButter
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 10
Ingredients: for Centre ---dark chocolates 250 gram( cut into small pieces); fresh cream( any Tetra Pack) 100 gram; Rum 2 tablespoons or Rum essence 1 teaspoon( optional); icing sugar 3 tablespoons( to coat); for covering--- dark chocolates 250 gram (chopped); white chocolate 50 gram( Chopped); Fresh cream 2 table spoons; butter paper as required; Aluminium foil as required

Ingredients Serving: 10

for Centre ---dark chocolates 250 gram( cut into small pieces)
fresh cream( any Tetra Pack) 100 gram
Rum 2 tablespoons or Rum essence 1 teaspoon( optional)
icing sugar 3 tablespoons( to coat)
for covering--- dark chocolates 250 gram (chopped)
white chocolate 50 gram( Chopped)
Fresh cream 2 table spoons
butter paper as required
Aluminium foil as required

Instructions

take the cream in a microproof bowl
microwave it for 2 minutes
add chopped chocolates, stir well and microwave for another 1 minute, stir once in between, microwave till thick
wait for a minute, and add rum, mix well
transfer the mixture to a small bowl, when you remove the mixture from oven it is thin but it firms up on keeping
put the truffle mixture in the freezer for at least half an hour or till firm enough to make round balls
take it out and make balls
roll in icing sugar to coat
place on a plate lined with Aluminium foil, keep in the fridge to set (15 minutes)
meanwhile melt the chocolate for covering
add a little amount of fresh cream to the chopped chocolate and microwave for 2 minutes ( till it becomes glossy) and cool to room temperature
Add balls to the melted chocolate, stir with a fork to coat chocolate
remove balls from the melted chocolate, shake off the excess, place chocolate coated balls on the foil
now make a cone with a butter paper
melt white chocolate and little amount of fresh cream in the microwave for 30 seconds till soft
mix well to make a smooth paste
put melted chocolate in the paper bag, make designs on the chocolate, refrigerate for minimum 1 hour
Garnish with some chocolate art
it is ready to serve

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