Homemade Chocolates Truffles

1. Place a mixing bowl over a simmering pot of water.

2. Add the chocolate coins into the bain-marie. Melt the chocolate coins by stirring slowly using a silicone spatula.

Tip: Avoid overheating the chocolate to prevent fat content from breaking up, resulting in split ganache.

3. Heat whipping cream in a pan. Stir the cream occasionally to ensure even heating.

4. Pour the warm cream into the melted chocolate and blend evenly using a hand blender. (If using liqueur, add in at this step.)

5. Line a tray with baking paper, and pour the chocolate ganache into the tray. Smoothen the surface using a silicone spatula. Set in the chiller for about 2 hours.

6. Portion the chocolate into your desired size, or about 20g each.

7. Roll the portioned chocolate into balls.

8. Place the chocolate balls into a ball of cocoa powder to coat them.

9. Dust off excess powder, and enjoy!