# What You'll Need:
→ Chocolate & Dairy
01 - 7 oz high-quality dark chocolate (70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 1.75 tbsp unsalted butter, room temperature
→ Coating
04 - 3 tbsp unsweetened cocoa powder
05 - Optional: 2 tbsp finely chopped nuts, shredded coconut, or powdered sugar
# How To Make It:
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 begins to simmer but does not boil.
03 - Pour the hot cream over the chocolate and let sit for 2 minutes to melt the chocolate, then stir gently until smooth and shiny.
04 - Add the unsalted butter and stir until fully blended and silky in texture.
05 - Cover the bowl and refrigerate for 1 to 2 hours until the mixture firms sufficiently to scoop.
06 - Using a teaspoon or melon baller, scoop small portions and quickly roll between your palms into smooth balls.
07 - Roll each truffle in unsweetened cocoa powder or your preferred coating.
08 - Arrange coated truffles on a parchment-lined baking tray and refrigerate until ready to serve.
