We couldn’t resist this fab recipe from The Food Fox, originally from a book called Adventures with Chocolate, by Paul A Young. Serve with a tot of brandy to end a fabulous meal.


100 g muscovado sugar
a pinch of salt flakes
250 ml double cream
250 g finest dark chocolate, broken into pieces
cocoa powder for dusting


Add the sugar, salt and cream to a small sauce pan and bring to a simmer, stirring. When the sugar has melted, remove from the heat. Add the broken chocolate pieces to a small mixing bowl, then pour the warm cream mixture over it and stir until smooth and glossy and melted. Leave to cool, then refrigerate to set. Using a teaspoon, scoop some of the mixture and roll quickly into balls. Then cover in cocoa powder and set aside. Store in the refrigerator, but enjoy at room temperature.


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