Milk Chocolate Truffles

Instructions

1. 1

   Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use a thermometer to ensure the chocolate reaches 45°C.

2. 2

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Add the confectioner's sugar and whip until combined.

3. 3

   Add the unsalted butter and whip until combined and smooth.

   Tip: Be careful not to over-whip.

4. 4

   Add the vanilla extract and whip until combined.

   Tip: Be careful not to over-whip.

5. 5

   Add the cocoa powder, salt, and granulated sugar to the whipped cream mixture and fold until combined.

   Tip: Be gentle to avoid deflating the mixture.

6. 6

   Melt the confectioner's sugar in a saucepan over low heat until dissolved.

   Tip: Remove from heat and let cool slightly.

7. 7

   Dip the truffle maker or a fork into the melted confectioner's sugar and roll the truffles in cocoa powder to coat.

   Tip: Tap off excess cocoa powder to avoid clumping.

8. 8

   Repeat the dipping process with the milk chocolate chips.

   Tip: Tap off excess chocolate to avoid clumping.