Ingredients

• Dark chocolate - 300 grams
• Heavy cream - 150 milliliters
• Unsalted butter - 50 grams
• Cocoa powder - for dusting

Instructions

1. 1.

   Chop the dark chocolate into small pieces and place them in a heatproof bowl.

2. 2.

   In a small saucepan, heat the heavy cream until it just begins to simmer.

3. 3.

   Pour the hot cream over the chocolate and let it sit for 2 minutes to melt.

4. 4.

   Add the unsalted butter to the mixture and stir until smooth and glossy.

5. 5.

   Let the mixture cool to room temperature, then refrigerate until firm (about 2 hours).

6. 6.

   Use a melon baller or teaspoon to scoop out small portions and roll them into balls.

7. 7.

   Dust the truffles with cocoa powder to coat them evenly.

8. 8.

   Store in an airtight container in the refrigerator until ready to serve.

Nutritional Facts