Bitter Chocolate Truffles

Ingredients:
150 ml of double cream.
400 grams of bitter chocolate, broken into small pieces.
4 tablespoons of unsalted butter, softened.
Unsweetened cocoa powder.

Instructions:
In a saucepan, boil the double cream until reduced to 2 tablespoons.

Remove from heat and stir in the chocolate pieces until melted.

Add the butter and stir gently, then pour on to a large flat plate.

Refrigerate for 45 minutes until chilled and set.

Using a teaspoon, scrape across the chocolate so that it forms a rough truffle shape in large curls (not balls).

Roll them in dry cocoa powder.

Refrigerate for at least 30 minutes before serving.