Chocolate Truffles

Easy chocolate truffles with 4 ingredients

Ingredients

In a double boiler or in a microwave, melt the dark chocolate chips and butter together.
Using an electric hand mixer or standing mixer, beat heavy cream until there are soft peaks.
Let chocolate cool for a minute and then add the whipped cream; gently mix.
Chill the chocolate mixture until it is hard enough to be rolled into balls.
Measuring out a heaping teaspoon, quickly roll the chocolate mixture into a ball.
Roll the ball in cocoa powder and chill.

Truffles can be kept in the refrigerator for 1-2 weeks, but they are best served at room temperature.

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