Truffle chocolate

1. Heat the light cream and 100g chocolate coins in water (no more than 60 ℃), melt them into smooth chocolate sauce, add almond essence, and mix well

2. Use a chef's machine or electric egg beater to beat the cooled chocolate sauce until fluffy, larger in volume, lighter in color, and resistant to stirring

3. Put the chocolate sauce into a decorative bag, cut a small opening, and squeeze out a heart-shaped shape on the baking tray (it doesn't matter if it doesn't look good, the following steps will cover up these defects)

4. Put the shaped chocolate into the refrigerator and freeze it until it is hard, it must be as hard as a brick, haha, it will take about an hour

5. Melt the remaining 120g of chocolate coins in liquid over water, let them cool, and wrap them around frozen heart-shaped raw chocolate. This step should be done quickly and carefully. If done slowly, the chocolate will quickly thicken, making it difficult to wrap and the surface not smooth and even.

6. Place in a well ventilated and cool place, waiting for the surface to solidify

7. You can also sprinkle some cocoa powder, moisture-proof sugar powder, or crushed nuts as decoration when the surface is not yet solidified. I just sprinkled some sea salt slices, okay. Now you are the truffle chocolate expert. Show off to your friends and show off