3-Ingredient Authentic Truffles

• 200 ml Heavy cream (organic, milk fat OK)
• 400 ml Bitter chocolate (whatever's bitter works)
• 50 ml Your choice of liquor (I used cointreau)
• 350 grams Chocolate for coating (anything's OK)

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

cream, bitter, liquor, chocolate for

Taken from cookpad.com/us/recipes/143767-3-ingredient-authentic-truffles (may not work)