Decadent Dark Chocolate Truffles

In a medium saucepan, heat heavy cream over low heat until it starts to simmer. Don't let it boil.

Remove the saucepan from heat and add chopped dark chocolate to the cream, letting it sit without stirring for 5 minutes.

Whisk the chocolate and cream together until smooth and shiny. Pour the mixture into a shallow pan or glass baking dish, cover with a plastic wrap, and refrigerate for at least 5 hours or overnight for better results.

Line a baking sheet with parchment paper. Using a tablespoon, scoop out small portions of the chilled chocolate mixture and quickly roll them into balls using your hands. Place the balls on the parchment-lined baking sheet and chill for another 30 minutes to set.

Pour 2 cups of cocoa powder or powdered sugar into a shallow dish. Remove the truffles from the refrigerator and roll them in the chosen coating, making sure they are evenly covered. Gently shake off any excess coating and place them in a truffle box or on a serving platter.