Recipe for Christmas Chocolate Truffle Trio

Pour the cream into a saucepan and bring to a boil.

Break the chocolate into small pieces and melt it in the boiling cream, off the heat, while mixing well.

Add the butter and whisk until the mixture is smooth and uniform.

Finish with sifted powdered sugar if you want slightly sweet truffles. Cover the mixture and refrigerate for at least 2 hours, so the ganache hardens and is easy to handle.

Take the ganache out of the refrigerator. Put the cocoa powder in a shallow dish. Scoop the ganache with a small spoon. Shape it into balls slightly smaller than a walnut and roll them in the cocoa powder. Place in the refrigerator until ready to serve.

To finish, for a change, you can roll some of the truffles in grated coconut, or add a few small pieces of candied orange peel to the center of the truffle before rolling it.