Chocolate Truffles

Ingredients

• 250 g dark chocolate couverture (50% cocoa content)
• 200 g milk chocolate couverture (30% cocoa content)
• 200 ml whipping cream
• 100 g Soft Butter
• 2 tbsp instant espresso powder
• 4 tbsp cocoa powder

Instructions

1. 1.

   Chop the chocolate. Bring the cream to a boil, stir in the chopped chocolate and let it melt. Let it cool slightly.

2. 2.

   Whip the butter with the espresso powder until fluffy and fold into the chocolate‑cream mixture. Chill for at least 1 hour.

3. 3.

   Using a teaspoon, scoop about 40 portions and shape into balls. Roll each ball in cocoa powder.

4. 4.

   Refrigerate again; then serve.