9 tablespoons cream (for dark truffles) 6 tablespoons (for white truffles) 10 ounces Toblerone, broken into bits Cocoa powder (for dark truffles) Confectioners’ sugar (for white truffles) 3 ounces Toblerone for coating
Heat the cream in a saucepan; add the chopped Toblerone, allow it to melt and blend. Refrigerate for 2 to 3 hours.
Form balls and roll in cocoa powder or confectioners’ sugar. Chill again.
Heat the 3 ounces of Toblerone in a double boiler and let cool until the chocolate turns to a thick liquid. Put a bit of chocolate in your palm, roll the balls in it. Then roll the balls in the cocoa powder again.