Mix to make the ganache / truffle base. 6. To make the balls, add the cocoa powder to a small bowl and stir until mixed. Cover the floor of the ganache with plastic wrap or frequently stir it to forestall a pores and skin from forming on high. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or till mixture is firm sufficient to handle. Cover the bowl for about 1 minute to allow the chocolate to soften. Once set, fastidiously take away the chocolate slab from the pan. I didn’t use a typical candy mold both, I used the Wilton mini hearts silicone pan and it worked beautifully! Once thickened (however pourable consistency), give the truffle mixture somewhat mix after which pour it into a 6 or 7 inch square baking pan that has been lined with parchment paper. Whisk to emulsify the chocolate mixture until the chocolate is melted, shiny, and smooth.
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