Chop the chocolate into small chunks using a chef’s knife. The smaller the chunks the easier it will melt when you pour hot cream over it.

In small pot over medium-low heat, add the heavy cream and 3 tbsp of unsalted butter and bring to a boil. Stir continuously so that the cream doesn’t burn on the bottom. As soon as it starts boiling/bubbling, take it off the heat.

Pour the hot cream and melted butter over the chocolate chunks in a heatproof bowl.

Let it sit for a minute and then stir until all the chocolate is melted. The chocolate should all melt without issues if you’ve cut it into small chunks and if the cream and butter were hot enough. If it hasn’t, you can use a bain-marie. Essentially, bring water to a boil in a pot, and then place the heatproof bowl over the pot with the boiling water and stir until everything is melted.

Transfer the melted chocolate mixture to a baking dish or heatproof dish greased with a touch of butter and then let it cool to room temperature (about 15-20 minutes). Once cooled, cover it with some plastic wrap (cling film) and refrigerate it for about 2 hours until the mixture is cold and you can roll the chocolate truffles into balls.

After about 2 hours in the fridge, remove the container and roll the truffles into small balls. Use just under a tablespoon of the mixture and roll it with your hands until it has a round shape. To help it not stick to your hands, grease your hands with butter first. It also helps if your hands are cold (I placed my hands under running cold water for about 10-15 seconds before greasing them with unsalted butter and rolling them).

Then, roll the truffles through your desired toppings/coatings.

Once they’re rolled through the toppings, refrigerate them again for at least 2 hours but preferably overnight.