Ingredients

Steps

• Pulse the chopped dark chocolate in a food processor until it reaches a breadcrumb consistency.
• Boil 250ml of whipping cream in a small saucepan.
• Pour the hot cream slowly into the food processor while running to create a smooth emulsion.
• Incorporate the softened butter into the chocolate mixture bit by bit.
• Transfer the mixture to a bowl and chill in the fridge for 15 minutes until it reaches an icing consistency.
• Spoon or pipe cherry-sized blobs onto a tray lined with greaseproof paper.
• Chill the truffles for at least two hours to set completely.
• Roll the chilled truffles in cocoa powder to finish.