Prepare all the ingredients.

Heat up the whipping cream...

...and pour on the chocolate cut in pieces.

Mix well to obtain a homogeneous mixture. Add the butter cut in chunks.

Let it cool.

In a bain Marie, melt the chocolate that will be used to coat the truffles.

Using an apple spoon or a teaspoon, scoop up balls of ganache.

Use all the ganache you made. Put in the fridge.

Roll the truffles in the melted ganache slightly cooled.

Remove from the pot with a fork. Remove the excess chocolate by brushing the fork against the rim of the pot.

Put the truffles in cocoa powder...

...and roll them by shaking the container there and back.

Let the chocolate set and keep refrigerated in a sealable plastique container.

Bon Appétit !!!