About this recipe:These easy, basic dark chocolate truffles are decadently divine and easy to make. Using a melon baller is what I find easiest. You can also dust your hands with cocoa powder when rolling to prevent sticking. Have fun!
Gently heat the cream in a saucepan until it comes to a simmer. Add the butter and stir. Once butter is melted, add the chopped chocolate. Stir until melted. Remove from heat and pour the mixture into a shallow dish.
Chill in the fridge for at least 2 hours, until firm.
Roll the mixture into 2 to 3cm balls. For best results, use a melon baller, though a small teaspoon can also be used. Roll each ball in the cocoa powder.
You can store these truffles in the fridge in an airtight container for up to 2 weeks.
Instead of rolling the truffles in cocoa powder, you can roll them in finely chopped nuts, desiccated coconut, decorative sugar strands or hundreds and thousands.