STEP 1.

Heat the cream until it just begins to simmer and then pour this over the 180gm of dark chocolate couverture. Let this sit a minute, then gently stir with a spatula. After one minute add butter mix well until the chocolate has fully melted and the ganache is smooth. Divide the ganache into smaller bowls, and stir in desired flavourings (as below), then chill completely before shaping into truffles.

STEP 2.

To make truffles, use a small teaspoon to spoon out of the ganache and shape into a ball by rolling between your palms or use 2 tea spoon to create a almond shape. Place the truffles on a parchment-lined baking tray and chill until ready to roll or dip.

STEP 3.

Roll the truffles into desired fillings (listed below) or dip into melted chocolate using truffle forks, shake off excess chocolate and place n a cooling rack that rests over a parchment-lined baking tray. Chill the truffles in fridge for few hrs or overnight.