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100 grams of dark chocolate
100 grams of butter
100 grams of icing sugar
50 grams of unsweetend cocoa powder
1 egg yolk
Chocolate grains, extra cocoa powder and/or dessicated coconut
Beat butter and sugar until reaching a cream.
Melt chocolate in ‘bain-marie’.
Mix together the melted chocolate, cocoa powder and egg yolk with the butter and sugar cream.
Leave mixture to rest in fridge until firm (around 30 mins).
Mold mixture into small balls and roll in chocolate grains, cocoa powder or dessicated coconut.
Makes around 20 truffles.