Place the cream and the butter in a saucepan and heat through without bringing to the boil. Break the chocolate into pieces and place in a bowl. Pour the warm cream over the chocolate and mix using a spatula (do not over heat the cream as it will split). Allow the ganache to cool, transfer to a piping bag and pipe individual truffles on to a sheet of baking parchment. Chill in the fridge until completely cool.
Once the truffles are set and cold, gently roll each one between the palms of your hands to shape and then roll through sifted cocoa powder.
Reserve in the fridge before serving.
«Make sure to use good quality chocolate with making truffles. Add a dash of your preferred alcohol or liqueur to these truffles to give them a little extra kick!»