# 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
# Directions:
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, avoiding boiling.
03 - Pour the hot cream over the chocolate; let rest for 2 minutes to soften, then gently stir until smooth and glossy.
04 - Add the unsalted butter to the chocolate mixture and stir until the blend is fully combined and silky in texture.
05 - Cover and refrigerate the mixture for 1 to 2 hours until firm enough to shape.
06 - Scoop small portions using a teaspoon or melon baller and quickly roll between palms to form smooth balls.
07 - Roll each truffle in unsweetened cocoa powder or your preferred coating choice.
08 - Arrange coated truffles on a parchment-lined tray and refrigerate until serving.
