3-Ingredient Authentic Truffles

Directions

1. 1
   Finely mince the chocolate.
2. 2
   Heat the heavy cream directly on low heat.
3. 3
   Once the sides of the pot begin to bubble add the minced chocolate.
4. 4
   Stop the heat and allow the chocolate to melt completely.
5. 5
   Once the chocolate is at about body temperature add the liquor and mix.
6. 6
   From here you'll be making ganache.
7. 7
   It requires whipping.
8. 8
   Of course there's no problem if you do it manually.
9. 9
   At any rate, please whip it.
10. 10
    With a hand mixer it takes about 20 minutes.
11. 11
    Please don't give up.
12. 12
    Continue to mix as the chocolate becomes milk-chocolate-like white and peaks form.
13. 13
    Scoop out with a spoon, and use your hand to quickly roll up into balls.
14. 14
    Let cool in the refrigerator.
15. 15
    Melt the coating chocolate then let cool.
16. 16
    Aim for a temperature slightly warmer than body temperature.
17. 17
    Coat the chocolate balls made in step 6 with the chocolate coating.
18. 18
    Do one at a time, quickly.
19. 19
    Cool and then it's complete.
20. 20
    Using the amounts listed above I made this many truffles, with a diameter of 3 cm.