1. NAME : SITI FATEHAH BINTI MOHAMAD UMAR ID NUMBER : B01SPM14F007 CLASS : SPM2A TITLE : CHOCOLATE TRUFFLES LECTURER : GURMINDERJEET KAUR

2. INGREDIENT 250 g - 8 3/4 oz dark chocolate or any other chocolate (see Tips) 150 g - 5 1/2 fl oz cream 40 g - 1 1/4 oz unsalted butter 75 g - 2 3/4 oz dark cocoa powder 2 tablespoons water

3. STEP 1 Prepare the double boiler (also known as a bain marie). Place a cooking pan in a high heat and pour around 1 liter (0.3 US gal) of water. Bring the water to simmer.

4. STEP 2 Place the chocolate bar on a chopping board and cut or break it into squares. Usually, following the lines on the chocolate will suffice, unless the bar is divided into very large pieces.

5. STEP 3 Add 2 tablespoons of water into the pan (to help the chocolate melt--this is optional, as some people believe doing this encourages the chocolate to seize, as described in the Warnings) and then put the chocolate pieces in.

6. STEP 4 Place the small cooking pan containing the chocolate into the medium one (containing the water). Try to keep the bottom of the small pot from touching the water in the big pot.

7. STEP 5 Stir constantly as the chocolate melts. This step should take around 8 minutes.

8. STEP 6 Add the cream gently and combine well to make ganache. Do not remove the pan from heat; keep it at melting temperature and continue stirring until the cream is completely mixed with the chocolate.

9. STEP 7 Remove the pan from the heat source and rest until cool.

10. STEP 8 Add the butter. Bring the water to a simmer again and place the pan containing the ganache on the heat once more. Add the butter and stir to fully melt it. When done, turn the heat off and remove the pan.

11. STEP 9 Pour the ganache into a large bowl using the spatula to remove the rest from the pan. Line the surface of the ganache with plastic wrap (this prevents a film from developing at the surface). Put the bowl in the fridge until the mixture is stiff (about an hour).

12. STEP 10 Make the truffles. Take the bowl from the fridge and place it in the work surface.

13. STEP 11 Place the cocoa powder into the medium bowl.

14. STEP 12 Use a melon baller, small ice cream scoop, or teaspoon to get small amounts of ganache.

15. STEP 13 Make small balls, rolling them into the palm of your hands as quickly as possible before they melt too much.

16. STEP 14 Put them into the bowl with the cocoa powder and roll around until they are coated.

17. STEP 15 Place the truffles into a serving bowl or on a tray