Chocolate truffles

Break the chocolate into small pieces and put it in a bowl suitable for hot and cold.

Heat the whipping cream in a saucepan over medium heat. When it comes to a boil, pour it over the chocolate in the bowl and stir until blended.

Add a tablespoon of pure cocoa and continue mixing.

Let the mixture rest in the refrigerator, placing plastic wrap on top so that it touches the surface so as not to create a crust.

Before taking the mixture out of the refrigerator, put about 3 tablespoons of pure cocoa on a plate. Take the mixture out of the refrigerator and, with the help of two spoons, make small balls of the mixture. I advise the use of gloves because it stains a lot. Put each ball on the plate with the pure cocoa and roll it.

Place in truffle papers or cut cupcake papers.

Let stand in the freezer for an hour. Then store in the refrigerator and enjoy 🤤.