Dark chocolate truffles

Pick a container for the ganache: large with a flat surface, but not so large that the layer comes out thin.

Chop the chocolate into small pieces with a knife, moving it with a spoon rather than a hand so it does not melt.

Pour the cream into a pan on medium to high heat and bring it to the boil.

Reduce the heat and incorporate the chocolate into the cream slowly, bit by bit, keeping it together like a mayonnaise.

If it splits, turn the heat off and stir in cold water to bring it back.

With the heat off, work in the butter bit by bit until it has all melted, keeping the mixture from getting too hot.

Line the flat container with plastic wrap, pour in the ganache, and lay a second sheet over the top.

Set it in the fridge for two hours, or the freezer to speed it up.

Tip the cocoa powder out in a pile.

Cut the set ganache into pieces. It stays fragile and soft, so work fast.

Roll each piece into a ball by hand, or with gloves, in whatever size you want.

Roll the balls in the cocoa powder. Eat them cold.