Bitter Chocolate Truffles

150 ml Double cream
400 g Bitter chocolate; broken small pieces
4 tb Unsalted butter; softened
Best quality unsweetened cocoa powder

Makes 450g/1lb

In a saucepan, boil the double cream until reduced to 2 tbsp. Remove from heat and stir in the chocolate until melted. Add the butter and stir gently, then pour on to a large flat plate. Put in the fridge for 45 minutes until chilled and set.

With a teaspoon, scrape across the chocolate so that it forms a rough truffle shape in large curls, not balls! Roll them in dry cocoa powder. Chill in fridge for at least half and hour before serving.

Bitter Chocolate Truffles printer friendly version located here. (Just the recipe. Nothing else.)
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