Chocolate truffles

Cream 33% 160 ml
Black chocolate 70% 340 g
Cocoa powder 50 g

Chop the chocolate bars finely, or use chocolate drops, they do not need to be crushed.

Pour the cream into the saucepan and warm to 65 degrees.

Combine the cream and chocolate, and stir until all the chocolate has melted. Ganache must be homogeneous. In the end, you can use a whisk to get rid of unexpected chocolate lumps. Cover with a film and put in the refrigerator for an hour.
Photo of the recipe: Chocolate truffles - step 4

Chilled ganache with a spoon and hands roll the ball, roll it in cocoa. So do with the whole chocolate mass.