Bitter chocolate truffles

• 70% dark chocolate (2 × 100 g bars) g

  chopped

• double cream↗85ml ml
• vanilla extract↗1 tsp tsp
• cocoa and grated white chocolate

  for dusting

Step-by-step instructions

1. 1

   Put the chocolate, cream and vanilla in a pan and heat very gently until melted. Cool, then chill for 90 mins until firm.

2. 2

   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.