Ingredients

The following ingredients have 4 Servings
  • 1 cup (8oz/225g) clotted cream
  • 1 1/3 cups (8oz/225g) bittersweet chocolate (70%)
  • 1/2 teaspoon salt
  • 1/2 cup (2oz/57g) unsweetened cocoa powder

Instruction

  • Place the chocolate in a large bowl. Melt the chocolate either over a bain-marie or in the microwave gently. Take care not to overheat the chocolate. 
  • Stir the clotted cream and salt into the chocolate until the mixture is silky smooth. Chill for a minimum of 6 hours but preferably overnight. 
  • Once the mix is firm it's time to scoop them. Use a small spoon dipped in hot water to scoop bite-sized truffles. Once scooped shape the truffles into balls in the palm of your hands (this is a messy job but worth it)
  • With your cocoa powder in a small bowl, drop into the truffles and toss to coat completely. 
  • Chill for a minimum of 1 hour before serving. Keep refrigerated in an airtight container for up to 4 weeks.