- 100ml double cream
- 200g dark chocolate, chopped into small pieces
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 5 capers, drained, rinsed and patted dry
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 5 small sour fizzy sweets
- 1 olive, cut into 5 pieces
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- cocoa powder or chocolate sprinkles, for rolling
Pour the cream into a pan and bring just to the boil. Put the chocolate in a large bowl, then pour over the hot cream. Stir until the mixture is smooth and all the chocolate has melted. Leave to cool, then transfer to the fridge and chill for 2 hrs, or until solid.
Scoop out a teaspoonful of the mixture, poke a caper, sweet or piece of olive into the centre and roll into a walnut-size ball with your hands. Repeat with the remaining fillings, then roll the remaining mixture into balls without any filling. Roll the truffles in cocoa or sprinkles. Chill until ready to serve.