Serves makes approximately 30 truffles
- 225 g good quality dark chocolate buttons
- 175 ml pouring cream
- cocoa powder for coating
Place the chocolate buttons into a large mixing bowl.
Place the cream into a small saucepan and gently bring to the boil.
Pour the cream carefully into the mixing bowl of chocolate.
With a whisk, mix the chocolate and cream together until the chocolate is completely melted and the mixture is smooth.
Cover and place in the refrigerator for 6 hours.
Meanwhile, place the cocoa powder into a flat tray. Set aside until required.
Using a teaspoon, scoop out the mixture one spoonful at a time, press into a ball and then roll in the palms of your hands into a rough ball.
Roll the mixture into the tray of cocoa powder. Repeat.
Keep the truffles in an air tight container in the fridge.