350 g of dark chocolate
200 g jam, blackberries, raspberries, apricots or other fruit
1/3 - 1/2 cup cream
400 g of dark chocolate glaze
On water bath melted dark chocolate. Mix cream and jam, and stirred well, followed by addition of the melted chocolate and again stirred well. The mixture was left in a refrigerator to cool for about an hour. With a spoon scoops of the mixture with your hands and form balls that are arranged in a baking dish coated with cooking paper. Put them in the refrigerator for about an hour. Melt the chocolate for the icing, it is dipped truffles, again lining up in a baking dish and put in the fridge to firm. Good to jam with high quality and very low sugar content.