My Tasty Foody!
750 ml Heavy Cream
1 KG Dark Chocolate
1/4 cup White Sugar
“Break” chocolate to cubes
Heat heavy cream and remove from
the heat right before it boils .
Pour heavy cream on top of the Chocolate
Whisk carefully until it’s smooth
Take a clean dish and sieve the melted chocolate
Cover with baking sheet to prevent air inside
Refrigerate for 24 hours
Make small balls
Roll truffles in roasted coconut / cocoa powder or whatever you like .