Ingredients:

  • 12 oz (340g) good quality dark chocolate (60-70% cacao), finely chopped
  • 1 cup (240ml) heavy cream (double cream)
  • 2 tablespoons (30g) unsalted butter, softened
  • 2 tablespoons (30ml) liqueur (optional – e.g., Cognac, Grand Marnier, Rum)
  • ½ cup (60g) unsweetened cocoa powder, for coating

Instructions:

  1. Gently heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
  2. Place the chopped chocolate in the heatproof bowl.
  3. Pour the hot cream over the chocolate. Let it sit for a minute to soften the chocolate. Then, gently whisk until smooth and glossy.
  4. Stir in the softened butter and the liqueur (if using) until fully incorporated.
  5. Pour the mixture into a baking sheet and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until firm enough to roll.
  6. Scoop out tablespoon-sized portions of the chilled ganache and roll them into balls using your hands. Don't worry about perfection!
  7. Roll each truffle in the unsweetened cocoa powder, ensuring it's fully coated.
  8. For best results, chill the coated truffles for another 15-20 minutes before serving.