150g / 6oz Green & Blacks Dark Organic Chocolate
40ml / 2 Tablespoons Marsala
50g / 1.5oz Unsalted Organic Butter
60g / 2oz Sieved Organic Icing Sugar
50g / 2oz Organic Ground Almonds 16 small sweetie paper cases.
Break up two thirds of the chocolate into a bowl and place this over a pan of hot water. Add the Marsala and leave to melt.
Take off the heat and stir in the butter, which should not be too hard.
Mix in the sieved Icing sugar and the almonds so that it is well blended. Leave in a cool place if necessary until the mixture is firm enough to handle.
Divide into about 16 even sized pieces and roll into balls.
Grate the remaining chocolate, place on a piece of greaseproof paper and roll the truffles in it. Pop each one into a paper case.