Ingredients
Ingredients
150g dark chocolate
150ml cream
100g dark chocolate, melted
cocoa for dusting
icing sugar for dusting
Method
Method
Warm cream and add 150 g chocolate, stirring till combined and smooth. Pour into a container and refrigerate for approx. 1 hour or until set firm. Shape into 8 balls. Roll the balls through cooled melted chocolate to coat. While the chocolate is soft, roll in cocoa/icing sugar until truffle is coated & smooth. Refrigerate.