Truffles

Makes about 30

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• 125 ml double thick cream
• 200 g dark chocolate, roughly chopped
• 45 ml (3 tbsp.) butter
• 125 ml cocoa in a bowl

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1 Keep the chocolate aside in a bowl.

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2 Heat the cream in a small saucepan over medium heat until bubbly.

3 Pour the hot cream over the chocolate and leave for 3 minutes. Stir until smooth.

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4 Add the butter cubes and beat until the mixture is glossy. Put the glass bowl over a bowl of hot water if it is not blended well.

5 Pour the melted chocolate into a shallow baking dish (1 cm deep) and cool.

6 Cover with plastic wrap once it is completely cooled. Let stand overnight at room temperature – not in the refrigerator. The ganache is ready when it makes a slight dent when you press it with your finger.

7 Spoon teaspoons full of ganache in the bowl with the cocoa and form balls.

8 Pack on a baking sheet covered with plastic wrap. Repeat with the rest of the ganache.