*I got about 32 chocolate truffles with this recipe.
[Ingredients] 150 g dark chocolate(56%) 150 g milk Chocolate(35%)
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter. In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden. Be sure to use couverture chocolate. ** If possible, choose more than 50 percent of the couverture chocolate.
90 ml full fat milk 40 g(3 Tbsp) unsalted butter
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating] dark chocolate(tempered or compound) milk chocolate(tempered or compound)
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled. Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer. It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
