If you want smooth, melt-in-the mouth truffles, I recommend using 5 bars of chocolate. If you want to perfectly shape the truffles then I recommend using 8 bars instead. The taste won't differ.
Break up the chocolate bars. Each bar should be broken into roughly 10 pieces.
Warm the heavy cream up in a saucepan while stirring. Whatever you do, don't let the cream boil (60℃ is the ideal temperature)!
Add the broken up chocolate to the cream and mix it in until it melts. If the room is cold, do this step while heating the mixture up over a bain-marie.
The mixture will look like this at first...
Then it should become nice and smooth after a while. When it looks like this, it's ready.
Line a shallow tray with parchment paper or cling film and pour the mixture into it. Then chill the mixture in the refrigerator for at least 2 hours.
Cut the chilled chocolate into 2 x 2 cm squares and roll them into balls. Then coat each chocolate ball with cocoa powder. If you dust the parchment paper with cocoa, it will prevent the chocolate from sticking.
The truffles are done.
Story Behind this Recipe
Since giving chocolates to friends for Valentine's Day has become a thing, I've found myself having to make more and more. It takes so long to chop it all up and then wash the chopping board. I decided to try and find a solution for that.
-Don't let the heavy cream boil. If you have a microwave where you can set the temperature, then by all means use that as well. -The chocolate is likely to start melting from the warmth of your hands so try making them with chilled hands if you can stand the cold. -You can use whipped cream instead of heavy cream if you wish.