Instructions
1. Line a baking sheet or tray with baking paper.
2. Put the cream in a non-stick saucepan over a medium heat and bring just to the boil, then take it off the heat. Stir the chocolate into the cream until it’s melted. Transfer to a bowl, allow to cool, then chill for 30 minutes, or until quite firm.
3. Put the cocoa powder on a small plate and dust your palms with cocoa powder, too. Take 1 tsp of the chocolate mixture and use your hands to roll it into a 2cm ball, then roll it in the cocoa powder and add to the lined baking tray. Repeat until you’ve used up the remaining mixture. Chill the truffles until you’re ready to serve them (they’ll keep for up to a week in the fridge).
4. For an extra-special finish, roll each truffle in desiccated coconut or chopped pistachio (1 level tsp of either adds 1½ Swips per truffle). For a lower-Syn alternative, use 1 level tsp freeze-dried raspberry pieces, adding ½ Swip per truffle.
