Place one truffle ball on high the three tine fork. After which roll it right into a smooth ball. 8. Whisk the chocolate and cream collectively gently, till the chocolate is melted and the mixture is smooth and homogenous. Stir until the coating is completely easy. 16. Place the truffles within the refrigerator to set the sweet coating for about 30 minutes. 12. Using a sweet scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Sprinkle powdered sugar over clean fingers; form level tablespoons of chocolate mixture into balls. Substitute 1 or 2 tablespoons of the heavy cream with the identical amount of coconut liqueur.
Benvenuto!
