Truffles / white truffles / Dark truffles

                               

Ingredients

250 ml Fresh cream

1/2 kg Dark compound ( compound chocolate)

Dipping 

White chocolate - 200 gm 

dark chocolate - 200 gm 

Method

1. Heat the fresh cream in double boil method

2. After it warm, Add the chopped chocolates into the cream and melt it

3. Its looks like a batter then cool it for 20 mins

4. Put in refrigerator for overnight

5. Make the balls into 12 gm approximately

6. Again place it in refrigerator for 4 hours

7. Melt the chocolate in double boil method then cool it for 10 mins

8. Dip the balls into chocolate and dry for 5 mins

                                     

                                     

9. Decorate with chopped pistachio