Break the chocolate into small pieces, place in a bowl.
Place the cream and butter in a saucepan and bring to scalding point.
Whisk gently to emulsify the butter.
Pour the liquid over the chocolate.
Allow to sit for 1-2 minutes and then gently fold though to obtain a smooth glossy ganache.
Refrigerate until firm.
Remove from the fridge and shape into truffles with a hot parisienne scoop.
Sift the cocoa powder onto a plate. Roll the truffles through the cocoa powder to dust.
«Try rolling your truffles through some chopped nuts to add a little crunch.»