Dark Chocolate Ganache Truffles

Directions

• Place the finely chopped chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream and butter over medium heat until the butter melts and the cream is hot but not boiling.
• Remove from heat and pour the hot cream over the chocolate. Let it sit for 1–2 minutes, then whisk gently until the chocolate is fully melted and the mixture is smooth and glossy. If any chocolate chunks remain, pop the bowl in the microwave for 10–20 seconds and whisk again until fully combined.
• Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the ganache is firm enough to scoop.
• Using a melon baller or small spoon, scoop the chilled ganache into bite-sized portions and quickly roll them into balls with your hands. Work fast, as the chocolate will soften from the heat of your hands.
• Roll each truffle in your choice of cocoa powder, sprinkles, finely chopped nuts, or any desired topping. Place the finished truffles on a parchment-lined tray.
• Refrigerate the truffles for another 15–20 minutes to set completely. Store in an airtight container in the fridge and serve chilled or at room temperature.