Recipe by: Daleen van der Merwe
Preparation: 20 minutes
Chilling time: minimum 2 hours
100 g Lindt Excellence 85% dark Chocolate, finely chopped
100 g milk chocolate, finely chopped
50 ml cream
150 ml icing sugar, sifted
½ t vanilla essence
40 ml chopped nuts
cocoa or icing sugar, for dusting
Heat the cream in a small saucepan and bring slowly to the boil. Remove from the heat and stir in the chocolate until melted and smooth. Add the icing sugar, vanilla and nuts and stir to mix well. Transfer the mixture to a plate and spread to 2 cm thick.
Cover with wax paper en refrigerate for a few hours. Cut the chocolate mixture on the plate in even squares.
Dust your hand with cocoa powder or icing sugar and shape each square in a ball. Roll in cocoa powder or icing sugar to coat.
Keep in the refrigerator until required.