# What You Need:
→ Chocolate & Dairy
01 - 7 oz high-quality dark chocolate (70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, room temperature
→ Coating
04 - 3 tbsp unsweetened cocoa powder
05 - Optional: 2 tbsp finely chopped nuts, shredded coconut, or powdered sugar
# Directions:
01 - Place the finely chopped dark chocolate in a medium heatproof mixing bowl.
02 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, avoiding boiling.
03 - Pour the hot cream over the chopped chocolate and let it rest for 2 minutes, then stir gently until smooth and glossy.
04 - Add the unsalted butter and stir until fully melted and the mixture is silky.
05 - Cover the bowl and refrigerate for 1 to 2 hours until the mixture is firm enough to handle.
06 - Using a teaspoon or melon baller, scoop small portions of the mixture and quickly roll between your palms to form smooth balls.
07 - Roll each truffle in unsweetened cocoa powder or your choice of coating such as finely chopped nuts, shredded coconut, or powdered sugar.
08 - Place the coated truffles on a parchment-lined baking tray and refrigerate until ready to serve.
