Chocolate Truffle Recipe

The day before: Prepare a double boiler: in a pot of hot water, place a smaller pot with heavy cream and honey. Add the chocolate, already broken into pieces.

Melt over low heat. Let it cool, then place in the refrigerator, covering the container with plastic wrap.

The next day: Shape small balls by hand using a small spoon to take the dough. Place in the refrigerator for 30 minutes.

Prepare a double boiler and melt the 70% chocolate. Once melted, quickly dip the small balls into it using a fork to avoid them becoming soft.

Then roll them in the cocoa powder previously spread out on a plate.

To finish, serve the truffles during coffee time or as an afternoon snack.