- 2 x 100g bars 70% dark chocolate, chopped
- 85ml double cream
- 1 tsp vanilla extract
- cocoa and grated white chocolate, for dusting
Put the chocolate, cream and vanilla in a pan and heat very gently until melted. Cool, then chill for 90 mins until firm.
Use a mini ice cream scoop or teaspoon to make 24 truffles, then dust with cocoa or grated white chocolate. Chill until ready to eat. You can make these 4 days ahead or they will freeze for 1 month. Thaw in a cool place and, if needed, dust with a little more cocoa.