Homemade Chocolate Truffles Recipe

Create a bain-marie by putting a heatproof bowl over a pan of simmering water (ensure the bowl doesn't touch the water). Add the chocolate and butter and allow to melt, stirring occasionally.

Once melted, slowly stir in double cream until the mixture is smooth. Remove from heat and refrigerate for about 1 hour, or until firm.

Using a melon baller or small spoon, scoop out chocolate balls and place them onto a baking sheet lined with parchment. Return to the fridge for 30 minutes to firm up.

In the meantime, put the cocoa powder in a shallow dish. Remove truffles from the fridge and roll each in cocoa until fully coated. Return to the baking sheet and refrigerate until ready to serve.