Instructions

• Finely chop the Dark Chocolate bar and place it in a large heat-proof bowl. If using Chocolate Callets or Pistols, place them straight in the bowl.
• Place the Cream and Butter in a small saucepan and turn on on medium low heat. Cook until the butter has melted and the liquid reaches a simmer (see note 1).
• Pour about half of the Cream/Butter mixture over the Chocolate. Let it sit for 2 to 3 minutes then using a spatula, gently stir in small circular movements to combine. You will still see chunks of unmelted chocolate - that’s normal.
• Pour the rest of the hot cream over the chocolate (see note 2) then continue to stir until all the chocolate has melted and you get a smooth, shiny ganache (see note 3).
• Pour the dark chocolate ganache in a small shallow pan, cover with plastic wrap touching its surface and place in the fridge to set for 1 to 2 hours (see note 4).
• Place the Cocoa Powder in a small shallow dish.
• Using a small ice cream scoop or spoon, pick up a little bit of the set chocolate ganache mixture and roll it between yours hands to shape it into a ball (see note 5).
• Directly place each chocolate ball in the dish with the Cocoa Powder and gently toss it around to cover it completely. Put the finished French Chocolate Truffles in a clean dish or air-tight container and place in the fridge to set again for at least 30 minutes. Store in the fridge for up to a week.