Fennel Seed and Chocolate Truffles Recipe

In a small saucepan, heat heavy cream and fennel seeds over medium heat until small bubbles form around the edges.

Remove from heat, cover, and let steep for 10 minutes.

Strain cream through a fine-mesh sieve into a heatproof bowl and discard fennel seeds.

Return cream to the saucepan and heat over medium heat until hot but not boiling.

Remove from heat and add chopped chocolate and butter. Stir until melted and smooth.

Let mixture cool to room temperature, then chill in the fridge until firm, about 1 hour.

Use a small cookie scoop or melon baller to form truffles. Roll in cocoa powder to coat.

Chill until ready to serve.