- 20 cl. whipping cream
- 15 cl. Incense Chocolate Liquore
- 10 gr. sugar
- Cocoa Powder
- Chocolate strands
Beat the cream with the sugar until firm and carefully fold in the Chocolate Incense Liquore ensuring the cream does not lose volume. Put the mixture into the freezer until it is firm. Once frozen, make the truffles forming small balls with a soup spoon and cover them with cocoa powder and chocolate strands.