• 125 g (4 oz) dark chocolate
• 75 g (2½ oz/⅓ cup) sugar
• 2 tbsp water
• 75 g (2½ oz approx. ½ stick) butter
• 150 ml (5 fl oz/⅔ cup) thick cream
• 125 g (4 oz/1¼ cups) cocoa and attractive chocolate or paper cups

Melt the chocolate in the microwave or over a bain-marie. Leave to briefly cool. Melt the sugar in the water in a heavy-based pan. Gently swirl the pan in order for the sugar to colour evenly. Remove from the heat when the caramel turns amber. Careful! CARAMEL IS BOILING HOT! Stir in the butter in pats until dissolved. Pour in the cream. This may splatter, so keep your distance. Stir into a smooth sauce on low heat. Add the caramel to the chocolate and leave the mixture to fully cool. Place in the refrigerator to further cool for at least 3 hours. Now you can create curls with a tablespoon from the hardened chocolate. Drop them into a bowl with cocoa powder and roll them with the help of two other spoons, so that all sides are covered with cocoa. Place the truffles immediately back in the refrigerator to firm again.

Serve in chocolate cups. Or paper cups.