I am not a huge fan of desserts and puddings, but, give me a good cheese board and a chocolate truffle and I’m yours!
Once made the truffles only last for three days in the fridge but freeze really well.
Makes 16 x 2cm truffles.
175g dark chocolate, 70% cocoa solids
20mls Greek full fat yogurt
3 tablespoons cocoa powder
Process the chocolate until finely ground.
Heat the cream, butter and Cointreau in a pan over a medium to low heat.
Bring the cream up to the simmer point.
Turn the processor on with the ground chocolate, with the motor running, slowly pour the cream mix in, process until smooth.
Add the yogurt and process again.
Spoon the chocolate mixture onto a plate and pop into the fridge for 6 hours.
Pour the cocoa powder onto another plate, take small quantities of the truffle mix, roll into a ball and then roll in the cocoa, set aside and repeat with the remaining truffle mix.