make 40 or more truffles
1200 gr Noir Chocolate 56%
1000 ml heavy cream
Cut the chocolate in to small pieces, place the chocolate pieces in a glass bowl.
Pour 1000 ml of the heavy cream into a small saucepan and over low heat, bring it to the boil.
Pour the hot cream over the chocolate in the glass bowl and stir for 5-10 minutes.
Stir the chocolate and cream mixture mixture until smooth and firm.
Place the mixture in the refrigerator over the night.
The other day remove the mixture from refrigerator, sprinkle a lot of cocoa powder on a plate. Choose a good scoop of ice cream, put a scoop in to a large coffee cup and scooping the mixture in to the large balls.
Before grabbing the second one returning the scoop in to the cup of water.
Dip the truffles in to colorful Sprinkles.