- 1 cup heavy cream
- 2 T unsalted butter
- 1/2 pound good semisweet chocolate finely chopped
- cocoa powder (or some tempered dark chocolate)
- In a heavy saucepan, bring cream to a boil. Remove from heat. Stir in butter until it melts. Stir in chocolate until all is melted.
- Refrigerate uncovered until firm, about 3 hours (maybe?). If you’re not going to form truffles in the next few hours, go ahead and cover the bowl once the chocolate is firm. Scoop out about a tablespoon and roll into a ball.
- Roll in cocoa powder.
As you can see in the picture below, these are pretty soft. If you’d like firmer truffles, adjust the cream to chocolate ratio a bit.