1
Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
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2
Cover the bowl with plastic wrap and refrigerate for about 1-2 hours until the ganache firms up. Scoop about 1 tablespoon of the chilled ganache to form mounds.
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3
Refrigerate the mounds for 20 minutes, then roll them between your hands to form a ball. Then, roll each truffle in unsweetened cocoa powder to coat.
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