Collect together your equipment (see Recipe Notes below) and ingredients.

Weigh/measure the chocolate, cream, butter and salt into a microwave safe bowl.

Blast for 20 seconds. Stir well and blast again for 20 seconds. Stir thoroughly.

At this point, if it looking like half melted, I will leave it for a few minutes to see if the residual heat is sufficient to melt the remaining chocolate and butter. If not, blast again, but in 10 second bursts, stirring well each time, until nearly melted. Taste to see if it needs any additional salt.

Refrigerate for around 2 hours until it has set but is still soft enough to scoop out.

Use a teaspoon to scoop out 40 – 45 truffles.

Roll into little balls between your hands.

Sieve some cocoa onto a plate or bowl and cover the truffles. You could also use sprinkles, grated chocolate, desiccated coconut, chopped nuts, chopped freeze dried fruit.

Put back in the fridge to solidify.

These are best stored covered in the fridge but I like to eat them at room temperature – but that is totally up to you. I confess I often sneak a few directly from the fridge!