Melt the chocolate with a spoonful of water.
Mix the REGILAIT concentrated sweetened whole milk with the melted chocolate.
Work the butter with a fork until creamy. Add to the milk-chocolate mix.
Stir well to get an even mixture.
Leave the mixture to cool in the fridge for at least 3 hours.
Once the truffle mixture is nice and firm, roll into evenly-shaped, nut-sized balls.
Roll them in the bitter cocoa powder.
Store in a cool place.

Chef’s tip:
You can use coffee instead of water to melt the chocolate.