"These dark chocolate truffles are my go-to whenever I need a chocolate fix. They are ridiculously satisfying and very easy to make; the process is almost meditative - just melt, mix, chill, and roll. You only need a few ingredients, so quality matters: splurge on the best dark chocolate and cocoa powder you can find (you’ll taste the difference, I promise). I love to stir in some Fresh As freeze-dried fruit powder for an unexpected flavor kick - here I use passionfruit but you could use any of the amazing powders they offer." Jordan Rondel

Prep time: 15 minutes

Ready in time: 2 hours

 Makes 20 - 24 truffles 

Ingredients:

• 200ml heavy cream
• 220g dark chocolate callets, or finely chopped if using a block, 70% cocoa solids
• 1 tbsp Fresh As Passionfruit Powder
• 100g Dutch process cocoa powder
• 1 tbsp Maldon salt

Directions:

Line a baking tray with baking paper.

In a small pot, heat the cream until you see small bubbles appearing on the surface. It’s crucial to not over heat the cream. Place the chocolate in a large heat proof bowl or jug.

Pour the hot cream over the chocolate and let sit for a couple of minutes. With a whisk, mix everything together until it is completely smooth and glossy. If the chocolate doesn’t completely melt you can place the bowl over a bain marie but be very careful not to over do it.

Stir in the Fresh As Passionfruit Powder.

Place the bowl of ganache in the fridge for at least 1 hour or until solid all the way through.

Place the cocoa powder in a bowl - you won’t use all of it.

Take the chilled ganache out of the fridge and using food safe gloves to prevent the ganache from sticking to your hands, and with the help of a tablespoon, scoop out a tablespoonful and quickly roll into a ball.

Place the truffle in the bowl of cocoa powder, coat it thoroughly and then place on the lined tray.

Repeat until you have used up all the ganache mixture. If the ganache becomes too soft to handle in the process, place it in the fridge for a few minutes.

Finally sprinkle some Maldon salt onto each truffle and place the tray in the fridge.

Serve chilled.

Refrigerate in an airtight container for up to 1 week.