If you're using chocolate bars, break them into pieces.

Place it in a saucepan and melt it using a double boiler or in the microwave. Let cool.

Pour the cream into another saucepan and bring to the boil.

Stir the hot cream into the melted chocolate in three stages, mixing well between each addition to form a fine emulsion. The ganache should become smooth and homogenous.

Once the ganache is lukewarm, add the butter and mix well to smooth it all out.

Cover the ganache with plastic wrap and let it set in the refrigerator for a few hours, ideally overnight, so it can be shaped.

When the ganache is firm, shape into walnut-sized balls.

Roll in cocoa, praline or coconut. You can vary the coatings for even more indulgence!

Pack in small bags or boxes. It makes a great gourmet gift for friends and family this Christmas.

Here, in a large box that I gave to a family, it made some very happy people.