150 gr dark chocolate
1 dl cream
10 gr butter
1 msk vanilla powder

Bring the cream to a boil. Chop and melt the chocolate in the cream (stir).
Stir in the butter. Pour into a mold of your choice and place in the freezer.
For a softer truffle, add an extra 1 dl of cream. Store the truffles in the freezer.

Bawi's tip is to garnish with berries and sprinkle gold powder on top for decoration.
Gold powder is available at most major grocery stores.
Use a small brush to sprinkle the powder on top.

This recipe makes about 10 truffles.

The recipe comes from Slättarps Gård.