• Bring the sugar, salt and cream to a simmer. Pour on to the chocolate in a bowl and whisk well until emulsified and glossy. Allow the ganache to cool, then refrigerate.
• When you are ready to roll your truffles, mix the cocoa powder and sugar together well until fully combined.
• Now, take a generous amount of the ganache and, having dipped your hands into the dry mixture, form your desired sphere – or feel free to leave the truffles rustic.
• Once shaped, re-roll the truffles through the dry powder to coat them. Store in an airtight container in the fridge – or even the freezer if you want a constant supply of emergency truffles.
• But be sure to enjoy them at room temperature.

How to Fully Enjoy the Muscovado Chocolate Truffles:

• Bring a mugful of milk to a simmer, place one muscovado truffle in the bottom of your cup, then pour on the hot milk and allow to stand for 2 minutes.
• You can either drink the warm milk and enjoy the molten chocolate at the bottom, or give everything a good stir for a soothing hot chocolate milk.
• Skewer the truffles on to cocktail sticks and refrigerate. Melt a small bowl of your favorite chocolate over a pan of hot water until smooth.
• Place your truffles around the dish of melted chocolate, then dip and indulge.