Method

• In a saucepan boil the cream until it reduces to tablespoons Remove from the heat and stir in the chocolate until melted
• Add the oil and stir gently to combine, then pour into a large plate or serving dish
• Put into the fridge for approximately 45 minutes until chilled and set
• With a teaspoon scrape across the chocolate so that it forms a rough truffle shape, in large curls, not round balls! Roll them in cocoa, nibs, or crushed hazelnuts
• Store in the fridge for at least half an hour before serving