Bring the cream almost to the boil in a small pan then add the cheese and stir it until it melts into the cream. Add the chocolate and stir to combine. Leave to cool, then place in the fridge to firm up. Roll into balls using your hands. Place on a baking tray lined with plastic wrap and put back in the fridge to firm up slightly. Take from the fridge and roll in the cocoa, then, using a fork, also dipped into the cocoa, press it down to flatten the chocolates slightly. Put back in the fridge and leave to harden. Eat within five days.
© 2010 Peter Gordon. All rights reserved.