Ingredients
Method
1. Place the chocolate and butter into a large bowl and then set the bowl on top of a simmering saucepan of water, stir continuously until melted and glossy
2. In a separate saucepan, heat the cream and bring close to the boil. Don’t let it get to boiling point. Set aside and allow to cool for 5 minutes
3. Pour the melted chocolate into the cream and mix together until smooth and well combined. Add a pinch of salt and stir
4. Line a tray with greaseproof paper and pour in the chocolate mixture. Place into the fridge and allow to cool for a few hours until set
5. Sprinkle the cocoa powder onto a plate and when the chocolate is set and cool, spoon out small portions and roll into balls with your hands. Roll each ball over the cocoa powder until covered
6. Repeat until all truffles are made, then place onto
a plate and into the fridge until ready to serve. The truffles should keep for about a week
