Chocolate Truffle Easter Cake

Ingredients

Yield:

6

• • 225gm Dark Belgium Chocolate
  • 100ml 35% Cream
  • 250ml 35% Whipped Cream

Preparation

Difficulty:

Easy

Time:

30 Minutes

1. 1. Place Chocolate in double boiler to melt.
   2. Add Cream and mix until smooth.
   3. Fold in Whipped Cream.
   4. Pour the mixture into an Oreo Crumb lined base form.
   5. Set in the freezer for 2 hours.
   6. Serve.