Steps
- Finely chop 300g of dark chocolate (70% cocoa) and place in a heatproof bowl.
- Heat 300ml of heavy cream and 50g of unsalted butter until the butter melts and the cream just simmers. Pour over the chocolate and stir until smooth.
- Cool, then refrigerate for at least 4 hours, until firm.
- Scoop small portions with a teaspoon. Roll into balls with lightly oiled hands, then roll in unsweetened cocoa powder. Keep refrigerated until serving.