300g double cream 700g dark chocolate Cocoa powder for dusting 15cm square cake tin
1 Place cream in pan and bring to boil, then remove from heat, add chocolate and stir. Return to the heat to melt any lumps of chocolate but keep temperature low. Do not over mix. 2 Line tin with clingfilm with enough overlap to cover tin when full. Pour in truffle mix and fold clingfilm over the top. Allow to set, then cut into triangles and dust in cocoa powder.