• 170ml cream
• 250g chocolate, chopped into blocks, preferably 50% cocoa mass or more
• 60g of butter
• cocoa for dusting

Heat the cream to a rolling boil and pour into a mixing bowl, over the chocolate and butter. Mix until you have a thick chocolate-y sauce. Allow to chill. It will need at least 4 hours’ chilling in summer, ideally overnight.

Sieve cocoa into a bowl. Dust your hands with cocoa, then roll amounts of about a teaspoonful each into little balls and toss into the bowl with cocoa. Place them back in the fridge to cool.

Recipes by Diane Heierli • Photography & Styling C&D Heierli