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!

Extra-lightweight hand blender with a 600 watt motor, 12-speed settings and QuattroBlade four-winged blade for easy pureeing, blending and chopping.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.