• 8 ounces dark chocolate, 60%-70% cocoa solids, chopped
• 1 cup heavy cream
• 1/4 teaspoon sea salt
• 2 ounces unsalted European Style butter
• 1/2 cup unsweetened cocoa powder

1. To make the ganache, place the chocolate in a stainless steel or glass bowl.

2. Bring the cream and salt to a boil and whisk it gently into the chocolate. Stir; do not beat, with the whisk, until the chocolate has completely melted.

3. Stir in the butter until completely incorporated.

4. Cool to room temperature and then place the ganache in the refrigerator for 2 hours until firm but still soft enough to scoop. You may also cover the ganache and chill it overnight or until you are ready to use it. Soften it slightly until scoop-able at room temperature to use.

5. Line a sheet pan with parchment paper. Use a small 1/2 ounce ice cream scoop to scoop the ganache and place the balls on the prepared pan. Chill the truffles for 1 hour.

6. Put the cocoa powder in a shallow pan. Remove the truffles from the refrigerator and roll them into balls between your hands. They do not have to be completely round or smooth.

7. Place them in the cocoa pan a few at a time and roll to coat with powder. Place in a serving bowl or store in a tightly sealed plastic container in the refrigerator for 1 week. Bring to room temperature before serving.

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