Instructions:

• Step 1: Prepare the Ganache - Place the finely chopped bittersweet chocolate in a mixing bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Step 2: Combine Chocolate and Cream - Once the cream is hot, pour it over the chopped chocolate. Allow it to sit for about 2 minutes to soften the chocolate, then gently stir with a spatula until the mixture is smooth and glossy.
• Step 3: Add Butter - Add the softened butter to the chocolate mixture and stir until fully incorporated. This addition will give your truffles a silky texture and a rich flavor.
• Step 4: Chill the Ganache - Cover the bowl with plastic wrap and refrigerate the ganache for about 1-2 hours, or until it’s firm enough to scoop.
• Step 5: Form the Truffles - Once the ganache is firm, use a cookie scoop or spoon to portion out the chocolate mixture. Roll each portion between your palms to form smooth balls.
• Step 6: Coat the Truffles (Optional) - If you wish, you can roll the truffles in cocoa powder, crushed nuts, or shredded coconut for added texture and flavor.
• Step 7: Set and Serve - Place the rolled truffles on a sheet of wax paper or parchment paper. Once finished, refrigerate the truffles for another 30 minutes to set before serving.