Method :

Boil 150gm fresh cream. Cool completely.
Mix with melted 300gm Dark Chocolate. Stir well.
Cool in refrigerator.
Divide the mixture into small portions and roll into balls.
Arrange on a tray. Cool again for 10 minutes.
Dip each ball in a melted and tempered Dark Chocolate and then roll each ball in a pan of icing sugar until each ball is well covered.
Once all truffles are ready store, cool and dry.
Serve with coffee.