# 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 chocolate in a medium heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until just simmering without boiling.
03 - Pour the hot cream over the chocolate and let it sit for 2 minutes to melt before stirring gently until smooth and glossy.
04 - Add the unsalted butter and stir until fully blended, creating a silky mixture.
05 - Cover and refrigerate for 1 to 2 hours until firm enough to scoop.
06 - Scoop small portions using a teaspoon or melon baller and roll quickly between palms into balls.
07 - Roll each truffle in cocoa powder or preferred coating.
08 - Place truffles on a parchment-lined tray and refrigerate until ready to serve.
