Tartufo di Cioccolato

Method

1. Break the dark chocolate (85%+) into small pieces and place them in a heatproof bowl along with the butter.
2. Gently melt the chocolate and butter together over a bain-marie, stirring continuously for approximately 4 minutes until the mixture is completely smooth and glossy.
3. Remove the bowl from the heat, stir in the erythritol, then slowly pour in the heavy cream, folding everything together until a uniform, silky ganache forms.
4. Allow the ganache to cool at room temperature for 2 minutes, then transfer the bowl to the refrigerator and chill for at least 6 minutes until the mixture is firm enough to shape.
5. Sift the cocoa powder into a shallow dish, then scoop the chilled ganache into two equal portions and roll each into a ball between your palms.
6. Roll each chocolate ball thoroughly in the cocoa powder until fully coated, pressing lightly so the coating adheres to the surface.
7. Serve the tartufo immediately or refrigerate until ready to present.