Dark Chocolate Ganache Truffles Rolled in Cocoa

What you need

• 225 g (8 oz) dark chocolate, 60-70% cocoa solids, finely chopped
• 160 ml (2/3 cup) heavy cream
• 1 tbsp unsalted butter, softened
• 30 g (1/3 cup) unsweetened cocoa powder, for rolling

Method

Restated from the original video

1. 1

   Put the chopped chocolate in a heatproof bowl.

2. 2

   Warm the cream in a small saucepan over medium heat until small bubbles form around the edge, 2-3 min. Do not let it boil.

3. 3

   Pour the hot cream onto the chocolate and leave it alone for 5 min.

4. 4

   Add the butter and stir slowly from the centre outwards until the ganache is smooth and glossy.

5. 5

   Cover the bowl and chill until the ganache is firm enough to scoop, 2-3 hours.

6. 6

   Line a tray with baking paper. Scoop level 2 tsp portions of ganache onto it.

7. 7

   If the portions feel too soft to handle, chill them for 15 min.

8. 8

   Sift the cocoa onto a plate.

9. 9

   Roll each portion quickly between your palms into a rough ball. Cool hands keep it from melting.

10. 10

    Drop the balls into the cocoa a few at a time and roll until fully coated.

11. 11

    Store in an airtight container in the fridge for up to 1 week. Take them out 15 min before serving.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.