Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Chop the chocolate evenly. Heat the cream just to a gentle simmer and remove from the heat. Pour over the chocolate and mix with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula until the chocolate has melted and is smooth. Stir in the cold butter.

Chill the ganache, without stirring, until firm.

With two teaspoons, scoop pieces of ganache and set them onto a tray lined with parchment paper. Roll into balls using the palms of your hands.

In a double boiler, melt the ½ cup of dark couverture chocolate. Using a fork, dip the truffles in the melted chocolate and transfer to the cocoa. Roll in the cocoa powder or icing sugar and transfer back to the tray lined with parchment. Leave to harden in the fridge for at least 30 minutes.