Ingredients
- 50 g of cocoa powder
- 100 ml of double cream
- 200 g of dark chocolate
Method
Step 1
Melt the chocolate and cream over a low heat until smooth. Pour into a bowl, cool then chill for 5 hours.Step 2
Between your palms roll the mixture into small balls, dip these in cocoa and pop into papercases. Keep chilled for up to a week.