200 g dark chocolate
100 ml whipping cream
45 g Dansukker Dark Muscovado Sugar
30 g Dansukker Light Muscovado Sugar
25 g butter
75 g dark chocolate, melted
Dansukker Cane Sugar Granulated
Chop the chocolate.
Bring the cream and muscovado sugar to the boil and remove from the heat.
Add the chopped chocolate to the cream and sugar mixture and stir to a smooth paste. Mix in the 0butter and stir the mixture until smooth again.
Place the truffle in the refrigerator for at least 3 hours to set.
Roll the stiff truffle into balls. Dip them in the melted chocolate and then in the cane sugar.
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