Dark Chocolate Truffle Ganache dusted in Cocoa Powder made with Belcoalde

Makes about 30 truffles.

INGREDIENTS:

• 1-pound bittersweet chocolate chopped
• 3/4 cup heavy cream
• 3 cups good-quality unsweetened cocoa powder. 

INSTRUCTIONS

1. Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and the mixture is smooth.
2. Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
3. Line a baking sheet with parchment paper. Using a very small (about 1-inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto the lined sheet. Refrigerate 10 minutes.
4. Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.