Soft-Centered Chocolate

Name: Soft-Centered Chocolate
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 200 ml single cream; 30 g (1 oz) unsalted butter; 250 g (8 oz) European dark chocolate (broken into pieces); 2 tbsp rum, cognac, or any sweet liqueur (optional); 30 g (1 oz) praline paste (see page 51)

A soft-centered chocolate confection made with fresh cream, chocolate, and sweet liqueur, which can be coated with various sugar coatings.

35 min

Easy

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Ingredients

single cream 200 ml

unsalted butter 30 g (1 oz)

European dark chocolate (broken into pieces) 250 g (8 oz)

rum, cognac, or any sweet liqueur (optional) 2 tbsp

praline paste (see page 51) 30 g (1 oz)

Instructions

Step 1

Bring the cream and butter to a boil in a heavy-bottomed saucepan, then remove from the heat and add both chocolates, stirring until smooth.

Step 2

If using liqueur, stir it in at this stage. Pour the mixture from step 1 into the prepared molds, smooth the surface with a palette knife, leave uncovered, and let it sit in a cool place for 24 hours until firm.

Making the Truffles

Take marble-sized pieces of the chocolate mixture from the mold and gently roll them into small balls between your palms. If desired, add praline paste to some of the truffles.

Preparing the Coatings

Prepare the coatings you wish to use. Sift the cocoa powder and icing sugar onto silicone or parchment paper, and sprinkle the other coatings onto flat plates.