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Dark chocolate truffles

  • 5 tablespoons double cream
  • 100g unsalted butter, cubed
  • 300g dark chocolate, at least 70% cacao, chopped
  • 5 tablespoons unsweetened cocoa powder
  • Gently heat the cream in a saucepan until it comes to a simmer. Add the butter and stir. Once butter is melted, add the chopped chocolate. Stir until melted. Remove from heat and pour the mixture into a shallow dish.
  • Chill in the fridge for at least 2 hours, until firm.
  • Roll the mixture into 2 to 3cm balls. For best results, use a melon baller, though a small teaspoon can also be used. Roll each ball in the cocoa powder.