400g 70% dark choc, chopped
3/4 cup thickened cream
1 cup cocoa powder
35-40 chocolate coated malt balls
1. Line an oven tray with baking paper. Put chocolate and cream ina medium heatproof bowl over a pan of simmering water. Stir with a metal spoon until mixture is melted. Refrigerate for 2 hours or until firm.
2. Put cocoa on a sheet of baking paper. Roll a heaped tsp of chocolate mix around a malt ball, then roll in cocoa powder. Put on prepared tray. Repeat with remaining mix and malt balls.
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