Truffles

this is my first time making truffles. they turned out pretty well. i was unable to get the butter to completely combine with the chocolate so after putting it in the refrigerator i had bit of congealed butter on the top that i had to scrape off. otherwise they were very easy to make and they still tasted really good even with the butter problem. here's the recipe...

...recipe from Green & Black's Chocolate Recipes
275 grams (10oz.) dark chocolate
250 milliliters (9oz.) double cream
50 grams (2oz.) butter, at room temp
50 grams cocoa powder

Place the chocolate in a large bowl. Bring the cream to a boil and pour it over the chocolate. Stir gently until the chocolate has melted, trying not to create bubbles. Leave to cool for 2 minutes, then add the butter in two stages and stir gently. Once the butter is incorporated, the ganache should be smooth and glossy with no oil slick on the surface. Set the truffle mixture in the fridge for a minimun of 3 hours or over night.

Remove the ganache from the fridge about 15 minutes before you want to make the truffles, depending on room temperature. Put the cocoa into a bowl. Ensure your hands are cold and dry, then dust them with cocoa. Take spoonfuls of the ganache mixture and roll the mixture into a ball in your cocoa-dusted hands. Drop each shaped truffle into the bowl of cocoa, turn it around and then toss it between you palms to remove andy excess powder. The truffles can then be retruned to the fridge and kept for up to 2 days as long as they are stored in an airtight container.