Chocolate Truffles are a rich and elegant, bite-sized petit four made with a creamy mixture of chocolate, cream, and butter to which various flavorings are added (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits).
軟心巧克力就好比一塊飽滿而優(yōu)雅的小蛋糕。它是由巧克力、奶油、黃油調(diào)和制成的。當然啦，這其中肯定需要加入各種調(diào)料（比如甜露酒、榨取的果肉、堅果、咖啡、水果泥、香料、糖制水果或干果等等。）

軟心巧克力制作流程：

Chocolate Truffles: ?Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. ?Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
將切碎的巧克力放入中等大小的隔熱碗中。然后先把它放在一邊。將奶油和黃油放入平底鍋中以中火加熱至沸騰，然后迅速淋在剛才的巧克力上，冷卻1~2分鐘。然后加以攪拌直至巧克力和奶油、黃油能夠互相融合。（如果此時巧克力還未完全融化，可放進微波爐加熱20秒左右。）也可以根據(jù)個人口味加入少許甜露酒。接下來把調(diào)和的巧克力醬蓋上并放進冰箱，待其慢慢凝固。（這個過程可能需要幾小時甚至一整夜噢?。?/span>

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.?
然后把想要加在巧克力表面的堅果啥的放在盤子里。從冰箱拿出先前放入的巧克力醬。現(xiàn)在我們需要借助一個小的冰激凌勺、一個挖球器或者一個小調(diào)羹把巧克力加工成圓形或者很小的一塊一塊。然后快速將做好的一小塊一小塊的巧克力在堅果盤里滾一下，再放進盤里。這樣就大功告成啦！這些巧克力可以放上幾周甚至幾個月都沒問題呢 。（所以不用擔心吃不完會壞噢）