Step 1

Finely chop dark chocolate using a serrated knife and place in a heatproof bowl.

Step 2

In a small saucepan, add cream and place on a medium heat. Warm until cream is simmering (and hot to the touch) but just before it starts to boil.

Step 3

Immediately pour the warm cream over the chocolate, cover and leave to sit for 3-5 minutes. Then, whisk chocolate cream until smooth.

Step 4

Transfer chocolate ganache to a small bowl, cover with plastic wrap and place in the fridge for at least 2 hours to set.

Step 5

Sift cocoa powder into a separate bowl. Once the ganache has become firm, use a cookie scoop to spoon out roughly one level tablespoon of ganache per truffle. Roll smooth using your hands.

Step 6

Drop the truffles into the cocoa powder and roll around until completely coated before removing and setting on a plate. Continue until all truffles are done. Store in the fridge.