Dark Chocolate Truffles
|Dark chocolate||11 3⁄4 Ounce (340 Gram Best Quality, With 70% Cocoa Solids)|
|Unsweetened cocoa powder||2 3⁄4 Ounce (80 Gram Best Quality)|
|Double cream||7 Fluid Ounce (200 Milliliter)|
|Unsalted butter||1 1⁄4 Ounce, cut into small pieces (35 Gram)|
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Set aside and keep warm.
Bring the cream to the boil and pour onto the chocolate whisking briskly with a balloon whisk.
Add the butter and whisk again.
Pour the mixture into a dish lined with nonstick baking parchment, to a depth of 2 cm / 3/4 inch.
Chill in the refrigerator overnight.
The next day, remove the truffle mixture from the dish and cut into 2-cm / 3/4-inch squares.
Roll into balls and coat with cocoa powder.
Some can be rolled in icing sugar for a contrast, if desired.
Chill in the refrigerator.