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).
软心巧克力就好比一块饱满而优雅的小蛋糕。它是由巧克力、奶油、黄油调和制成的。当然啦，这其中肯定需要加入各种调料（比如甜露酒、榨取的果肉、坚果、咖啡、水果泥、香料、糖制水果或干果等等。）

软心巧克力制作流程：

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).
将切碎的巧克力放入中等大小的隔热碗中。然后先把它放在一边。将奶油和黄油放入平底锅中以中火加热至沸腾，然后迅速淋在刚才的巧克力上，冷却1~2分钟。然后加以搅拌直至巧克力和奶油、黄油能够互相融合。（如果此时巧克力还未完全融化，可放进微波炉加热20秒左右。）也可以根据个人口味加入少许甜露酒。接下来把调和的巧克力酱盖上并放进冰箱，待其慢慢凝固。（这个过程可能需要几小时甚至一整夜噢！）

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坚果啥的放在盘子里。从冰箱拿出先前放入的巧克力酱。现在我们需要借助一个小的冰激凌勺、一个挖球器或者一个小调羹把巧克力加工成圆形或者很小的一块一块。然后快速将做好的一小块一小块的巧克力在坚果盘里滚一下，再放进盘里。这样就大功告成啦！这些巧克力可以放上几周甚至几个月都没问题呢 。（所以不用担心吃不完会坏噢）