Finely chop the chocolate. Pour the heavy cream in a sauce pan and bring to a boil.
Once boiled, turn off the heat. Add the chopped chocolate. Once it's mixed, add the butter and stir in. Once it has thickened, it's done.
Pour the mixture into a tin lined with parchment paper. Rap the tin lightly to release air pockets from the mixture. Leave for more than 3 hours in the freezer.
Finally, take the chocolate truffles out from the tin, and cut into cubes. Sprinkle cocoa powder. It's done.
You can decorate them on a plate. The photo is this year's version. Cute, no?
Here is my latest version.
Story Behind this Recipe
I created this recipe based on one I found in a recipe book so the truffles would melt in the mouth, like those sold in pastry shops. I tried making it with different proportions of ingredients, and finally settled on this.
Finely chop the chocolate so that it quickly melts into the heavy cream.