Easy Chocolate Truffles

What do I need?

• 290 g dark chocolate melts
• 30 g unsalted butter
• 125 mL thickened cream
• ½ cup unsweetened cocoa powder

How do I make it?

1. Place the chocolate, cream and butter in a microwave-safe bowl. Microwave on high in 4 x 30 second bursts, stirring in between each burst.
2. Cover the bowl with a plate and leave to stand for 5 minutes. Stir until the mixture is smooth and glossy – this is your ganache!
3. Refrigerate the ganache for 6 hours. Don’t be tempted to rush things by using the freezer – the texture won’t be right.
4. Pop a dinner plate or tray in the fridge too, ready for your finished truffles.
5. When you’re ready to roll, place the cocoa powder in a shallow bowl or on a small plate.
6. Take the ganache out of the fridge – it should be firm, softer than cold butter but firmer than peanut butter. If it’s too soft to roll, give it a little more fridge time.
7. Set up a cold pack or a bag of frozen peas on the bench, covered with a few layers of paper towel. This is your secret weapon for keeping your hands cool.
8. Scoop out a tablespoon of ganache (using a measuring spoon), then use
   a teaspoon to help release the mixture into your hands. Roll gently into a ball and place it on the chilled plate. Repeat with the remaining mixture, cooling your hands on the cold pack as needed.
9. Serve your truffles at room temperature. They’ll be beautifully creamy inside!