Chop the chocolate. Heat cream and butter to about 75 ° C. Remove the pan from the heat. Add the chocolate and stir until it melts completely.
Let the batter set in the refrigerator for at least 4 hours. Shape the truffle into round balls with a saucepan or with a teaspoon. Wear plastic gloves.
Roll the truffle in cocoa, chopped nuts or decorative sprinkles and store in the fridge.
