Ingredients

• Dark chocolate - 200 grams
• Heavy cream - 100 ml
• Unsalted butter - 25 grams
• Cocoa powder - for coating

Instructions

1. 1.

   Chop the dark chocolate finely and place it in a heatproof bowl.

2. 2.

   Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.

3. 3.

   Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.

4. 4.

   Gently stir until the chocolate is completely melted and smooth.

5. 5.

   Add the unsalted butter and stir until fully incorporated.

6. 6.

   Cover the mixture and refrigerate for about 1-2 hours until firm.

7. 7.

   Using a melon baller or teaspoon, scoop small amounts of the mixture and roll into balls.

8. 8.

   Roll each truffle in cocoa powder to coat.

9. 9.

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

Nutritional Facts