Cream Truffles

The first time I made this recipe, I was married less than one year and I wanted to surprise my husband with some true Belgian chocolate. They weren't perfectly round and had some odd shapes sometimes. But they were Oh So Good! The recipe calls for only a few ingredients, so that many people with allergic or other dietary challenges can equally enjoy it.

Ingredients:
170g (6 oz) Leonidas dark Chocolate for baking
100g ( 3 oz) Unsalted Butter
60 ml (4 Tsp) Cream
130g (1/2 cup) Icing Sugar
50g Cocoa powder
fsa/30 Truffles
R/
1. Grate the chocolate fine.
2. Mix the butter and cream together. Melt in a boiler, stirring continuously.
3. Add the icing sugar and keep stirring.
4. Let chill until firm.
5. Take teaspoons of the mix and coat with cocoa powder.
6. Keep at room temperature.
Variation: Use chocolate vermicelli for coating instead of cocoa powder.