PREPARATION: 10 MIN
FRIDGE: 1 HOUR
YIELD: 40 PIECES
INGREDIENTS
500 g Dark chocolate-HARMONY OF SPICES (SOTIRIA ARONI)
500 g cream 35%
Cocoa powder for coating
METHOD
Chop the chocolate and tip into a large bowl.
Heat gently the cream until simmering point.
Remove from heat, then pour over the chocolate.
Stir the mixture until shinny and smoothly.
Cool and chill for at least 1 hour.
To shape the truffles, use a teaspoon to scoop up balls of the mixture, rolling them between your palms.
Coat the truffles immediately after shaping with cocoa powder.
Store in fridge for 3 days.
