Bitter and milk chocolate truffles

20 servings
1 hour

. Cook two large sheets of parchment paper, fold across and drizzle with oil. Melt all the chocolate in a water bath or microwave so that there are no lumps left. Warm the cream slightly, add the syrup, vanillin and fine salt, mix. Pour the cream over the melted chocolate, then add the butter. Stir. Pour the mixture onto the cooked paper. Let cool at room temperature for two hours, then send in more

2. Cut the frozen chocolate into equal squares - 8 by 8. Sprinkle the cocoa over each square and roll into a ball.

3. Now you can roll truffles in grated chocolate, salt, cocoa, ground nuts or coconut chips. Before you roll the balls, warm them up in your hands.

4. It remains only to cool the truffles in the refrigerator for two hours. Chocolate truffles are ready!