A Devilish Delight without the Guilt

Written by

Chocolate Truffles

(serves 4)

  • ½ cup low fat cream
  • 300g dark chocolate melts
  • Cocoa powder for dusting

Place the cream into a saucepan and bring almost to the boil over medium heat.

Add the chocolate to the cream and stir for one minute.

Remove from heat, stir until smooth and then pour into a greased square cake tin lined with non stick baking paper.

Place in the fridge and leave to set for two hours or until firm.

Remove from fridge, cut into squares and dust with cocoa powder.