Chocolate Star Anise Truffles

1. 1

   line a 23cm square cake tin or similar with cling film allowing plenty of overhang at the sides.

2. 2

   bring cream to boil in a nonstick saucpan.

3. 3

   put choclate in a bowl and add into saucepan.

4. 4

   tale of the heat.

5. 5

   leave for a minute or two and then stir and leave to stand for another minute or two until chocolate has completely melted.

6. 6

   grind star anise with pestle and mortar, dust through seive to remove fine woody bits.

7. 7

   fold dust into choco cream mixture.

8. 8

   pour truffle mix into half of the cake tin, before it spreads to fill the whole cake tin fold the cling film back over to create a deep rectangle approx 2 cm deep.

9. 9

   smooth surface with your fingers tuck clingfilm ends under tin to keep the slab in place.

10. 10

    chill overnight until set.

11. 11

    turn truffle slab out onto a work surface and peel off clingfilm trim edges and cut into 2cm squares, dust with cocoa powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.