Crunchy Milk Chocolate Truffles

Instructions

1. 1

   Place the chopped chocolate in a bowl.

2. 2

   In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate. Let melt for 1 minute without stirring. Whisk until the ganache is smooth. Stir in the butter until combined. Cover and refrigerate for 2 hours or until the ganache is firm but still spreadable.

3. 3

   Line a baking sheet with a silicone mat or parchment paper.

4. 4

   Using a 1-tbsp (15 ml) ice cream scoop, shape the ganache into balls. Finish rolling them quickly with your hands. Place on the baking sheet. Freeze for 30 minutes.