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Place the butter and diced chocolate in the bowl fitted with the kneading/ grinding tool. Adjust the bowl at speed 3 at 45°C for 10 mins. Add the icing sugar and mix at speed 8 for 20 s.
Place the mixture on a plate and cover with cling film. Leave to rest in the fridge for at least 1 hr.
Place the cocoa powder on a plate. Take a little of mixture using a spoon. Form a ball using your hands and roll in the cocoa. Repeat until all the mixture has been used.
TIP You could add 2 tsp of alcohol to the mixture. The truffles keep well in the fridge for a few days.