Remove the butter from the fridge 4 hours before starting to allow it to soften.

Place the softened butter in a basin and work with a wooden spoon until the texture is smooth.

Incorporate the egg yolks into the butter, stirring until combined.

Add the fructose to the mixture and continue stirring until smooth.

Incorporate the cocoa powder, stirring until completely smooth and well combined.

Add the creme fraiche to the mixture and mix into a stiff paste.

If the mixture is too soft, return it to the fridge for 1 hour to stiffen.

Shape the paste into small balls.

Roll each ball in cocoa powder to coat.

Store the truffles in the fridge.

Allow the truffles to sit at room temperature for 15 minutes before serving.