300 g dark chocolate, in small pieces
100 g berries, e.g. blackcurrants, cloudberries or raspberries
70 g Dansukker Muscovado Syrup
50 ml whipping cream
50 g butter
To decorate
cocoa powder
roasted nuts, chopped
Place the chocolate in a bowl.
Bring the berries, syrup, cream and butter to the boil.
Pour the hot mixture over the chocolate and blend or stir until melted.
Leave to cool in the refrigerator for at least 1 hour.
Form small truffles using a spoon and your hands. Roll them in the decoration of your choice.
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