The chocolate is broken into pieces, placed in a heat-resistant dish and melted together with the butter. Mix well until the composition is uniform and remove from the heat.

Then add the sugar and mix until it melts completely.

Then add the eggs one by one, mix well with the whisk or mixer after each one. Add the vanilla essence now.

Mix the dry ingredients - flour, salt, baking powder and cocoa.

Mix the chocolate composition with the dry ingredients.

A soft and pleasant dough will come out. Cover with foil and refrigerate for at least 2 hours.

After 2 hours you notice that it hardens perfectly, now it is perfect to form truffles.

Break a small piece of dough, form balls and pass them through powdered sugar.

Be careful to be powdered, with a thick layer of sugar - after baking it enters the dough and the truffles come out not too white.

Put them on the way you finish them on a tray lined with baking paper.

Notice that they are very intensely powdered.

Bake for 15 minutes on medium heat, 160 degrees. Notice that when baking they will crack a little.

If you make the truffles in 2 rounds, keep the dough in the fridge.

Let them cool completely then enjoy.

Store in a covered bowl.

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