To prepare Chocolate Truffles with Beroia Cream, start by finely chopping 50g Beroia cocoa mass and placing it in a heatproof bowl. In a saucepan, heat 50ml Beroia sterilized cream until it’s nearly boiling. Pour the hot cream over the chopped cocoa mass, let it sit for a minute, then stir until smooth. Add 25g butter and mix until fully combined. Allow the mixture to cool to room temperature, then refrigerate until firm. Once chilled, scoop small portions and roll them into truffle-sized balls. In a separate bowl, combine 25g cocoa powder and 25g sugar. Roll each truffle in the cocoa-sugar mixture until coated. Your indulgent Chocolate Truffles with Cream are now ready to be savored!