Preparation time: approx. 30 mins
Chilling time: approx. 2 h
- Line the bottom of a springform cake tin (approx. 24 cm Ø) with baking parchment (see Tip 1).
- Grease the edge.
- Melt chocolate and condensed milk in a small saucepan over minimum heat, pour into the prepared tin, cover and allow to cool for approx. 2 hours.
- Release springform.
- Cut truffle mixture into approx. 2-cm diamond shapes (see Tip 2).
- Dust truffle pieces with cocoa powder.
Tip 1: Secure baking parchment in cake tin with spring mechanism, cut off excess parchment all the way round.
Tip 2: Use a knife to cut mixture into diamond shapes.