- 300 grams of JOHFREJ C&V chocolate.
- 300 grams of cream cow.
- 40 grams of butter.
- 600 grams of JOHFREJ C&V chocolate for covering truffles.
- 3 pans.
- Two wooden spoons.
- 1 tray.
- Sleeve chocolate. (Optional).
Melt the chocolate in a water bath using a (larger) external pan to heat water and other submerged inner pan to receive the chocolate into pieces and melt it down and stir it with a wooden paddle. Pour sour cream in the mixer bowl and beat until oxygenate for about 5 minutes and show creaminess and volume while we melt the butter in a saucepan over bubbling simmer moving it with a wooden shovel, then add the cream slowly in a circular motion, once obtained the mixture away from the fire add the melted chocolate in the same way with circular and slow movements until homogenize. add the desired amount of your favorite liquor or fruit previously prepared (jam). It is recommended let stand in a cool place or in the refrigerator for a few hours until toughen. Then, you can either use cookie cutters to create shapes or simply make balls to the desired size and cover them with dissolved chocolate and placing them in a tray, if you like to decorate with chocolate using a thin sleeve for chocolate perforating the end and make figures on top of the truffle to make it look delicious, then dry in a cool place or refrigerate for 30 minutes.
And then enjoy your creations.