Mozart Truffles

The smaller the pieces, the faster and more evenly the couverture melts.

Be careful that no water or steam gets into the chocolate, otherwise it can become grainy.

When small bubbles start to appear at the edge, the cream is hot enough.

Stir over low heat until no pieces remain.

Stir until a uniformly smooth, thick mass forms.

Placing cling film directly on the surface prevents a skin from forming.

Work with slightly cooled hands or disposable gloves so the mixture doesn't melt too quickly.

Sifted cocoa powder adheres more evenly and without lumps.

Store in a tightly sealed container in the refrigerator and let them come to room temperature for 10 minutes before serving.