The easiest patented chocolate truffles in the world
25 silicone mini heart shaped molds (depending on socket size)
200 grams of 70% dark chocolate
125 ml sweet cream
¼ teaspoon salt
For coating: cocoa powder
Chop the chocolate and put it in a bowl.
Add cream and salt and melt it together in microwave or double steam pan.
Mix well until the mixture becomes smooth.
Pour the mixture into the silicone mold and flatten it.
Refrigerate for 2-3 hours until the truffles freezes completely.
Carefully remove from silicone mold.
Place on a baking sheet and sprinkle with cocoa.
Notes and Additions:
- The truffles can be kept in the freezer for up to a month.
- For a vegan version: use the same amount of coconut cream instead of the sweet cream.