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225 g dark chocolate
1 ½ dl double cream
1 3/4 dl Dansukker Icing Sugar Fairtrade

1 handful of small violet-flavoured sweets
10 hard liquorice-flavoured sweets
15 black peppercorns

To coat
200 g dark chocolate

Coloured nib sugar or
salt flakes or
grated chocolate

Put the cream and one of the flavourings in a stainless steel saucepan and bring to the boil. Cover and simmer for about 10 minutes. Add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Bring to room temperature. Add the icing sugar and stir until smooth. Cover and refrigerate for 2 hours. Melt the chocolate over a water bath. Roll the mixture into balls and dip them in the melted chocolate. Sprinkle with coloured nib sugar, salt flakes or grated chocolate. Store in a cool place.

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