# Ingredient List:
→ 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 chopped dark chocolate in a medium heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer, avoiding a boil.
03 - Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to soften, then stir gently until the mixture becomes smooth and glossy.
04 - Add the room-temperature unsalted butter and stir until fully blended and the ganache is silky.
05 - Cover the bowl and refrigerate for 1–2 hours until the mixture firms sufficiently to scoop.
06 - Scoop small portions using a teaspoon or melon baller and quickly roll between your palms to form smooth balls.
07 - Roll each truffle in the unsweetened cocoa powder or your choice of coating for an even layer.
08 - Place the coated truffles on a parchment-lined tray and refrigerate until ready to serve.
