# What You'll Need:
→ Chocolate & Dairy
01 - 7 oz high-quality dark chocolate (70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 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 just begins to simmer without boiling.
03 - Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir gently until the mixture is smooth and glossy.
04 - Add the unsalted butter and stir until fully incorporated and silky in texture.
05 - Cover the bowl and refrigerate for 1 to 2 hours until firm enough to scoop.
06 - Use a teaspoon or melon baller to scoop small portions, then quickly roll between palms to form balls.
07 - Roll each truffle in unsweetened cocoa powder or your choice of optional coating.
08 - Place the coated truffles on a parchment-lined tray and refrigerate until ready to serve.
