for 30 pieces

Truffles

1 dl	full cream
250 g	dark chocolate (64% cocoa), finely chopped

Decorate

4 tbsp	cocoa powder
½ tsp	cinnamon
a little	sea salt

How it's done

Truffles

Place the cream in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Warm the cream, add the chocolate, melt, remove the bowl. Stir with the whisk on a hand mixer until the chocolate has cooled and solidified a little. Spread the mixture out on a sheet of baking paper to a thickness of approx. 1 1/2 cm, cover and chill for at least 2 hrs.

Decorate

Using a knife that has been rinsed in hot water, cut the chocolate mixture into cubes approx. 1½ cm in size. Mix the cocoa powder, cinnamon and Fleur de Sel in a deep bowl and toss the truffles in the mixture.

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