1. Add the 200 g chopped chocolate and 200 ml fresh cream to a small saucepan.
2. Place over low heat and let it warm gently, stirring now and then so it doesn’t catch at the bottom.
3. Once the chocolate is melted, remove it from the heat and whisk until the mixture turns smooth, glossy, and slightly thickened.
4. Let the ganache cool at room temperature for about 20 to 30 minutes.
5. Then transfer to the fridge and chill for 1 to 2 hours until it’s firm but still scoopable. If it goes too hard, leave it out for a few minutes to soften.
6. Scoop spoonfuls of the chilled ganache and roll them into small balls by hand.
7. Roll each truffle in the ½ cup toasted nuts or ½ cup desiccated coconut until coated. Press gently so it sticks.
8. Place on a tray and chill again for 15 to 20 minutes to firm up before serving.

Useful tips

1. Can I use milk chocolate instead? Yes, but reduce the cream slightly
2. Why is my ganache runny? It likely needs more chilling
3. Why is it grainy? It was overheated