Super Rich Chocolate Truffles
- 200g dark chocolate broken up
- Same weight of double cream (about a medium sized tub)
- 40g butter
- Cocoa powder
Heat cream till it just starts to boil and pour it over the butter and chocolate and mix really well until it's silky smooth. Pop it in the freezer for a couple of hours until it sets. Throw some cocoa powder over your work surface and pull out a bit of the ganache with your finger tips (it will still be really melty) and drop it into the cocoa powder. Roll the ganache around in the cocoa until it forms a ball - repeat with the rest of the mixture. So easy! These little chocolaty things are definitely best kept in the fridge.
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