(easy, two ingredients, recipe can be scaled accordingly)

ingredients

• 150g chocolate

• 150mL heavy cream

• cocoa powder

steps

1. Chop up chocolate into fine pieces— skip this step if you’re using choc chips. Add to a heatproof mixing bowl. 

2. Pour heavy cream into a heatproof container. Microwave in 30s intervals (~1.5min total for me) until cream is simmering/hot but not boiling. 

3. Pour hot cream over the chocolate in the mixing bowl. Make sure all chocolate is covered with the cream. Don’t mix!

4. Cover bowl with plastic wrap. Let sit for 10 minutes. 

5. Removal plastic wrap, gently whisk the chocolate & cream mixture until smooth and all chocolate has melted. 

6. Cover with plastic wrap and put in the refrigerator for 1-2 hours. 

7. Prepare a tray with parchment paper. Add cocoa powder to a bowl. 

8. Take out the chilled chocolate mix, spoon 1 tbsp and shape into round balls with hands. Roll each ball in cocoa powder to coat. Repeat. 

9. Place tray of truffles in fridge to chill for another 1-2 hours or until firm. Transfer to a ziplock bag or Tupperware, and store in the fridge. Enjoy!