Preparation Steps

• Chop the dark chocolate into small pieces and place in a heat-proof bowl.
• Heat heavy cream in a saucepan over medium heat until it just begins to simmer.
• Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
• Stir gently until the chocolate is completely melted and smooth. Add butter and mix until incorporated.
• Refrigerate mixture for about 1 hour until firm enough to scoop.
• Using a spoon or melon baller, scoop the mixture into balls and roll in cocoa powder, then powdered sugar.
• Place truffles on a lined baking sheet and refrigerate until ready to serve.