|200 g||dark chocolate|
|20 g||marshmallows — mini|
Melt the chocolate, cream and Nutella together in a heatproof bowl over a pan of simmering water and stir gently to combine.
Refrigerate the mixture for about 1 hour until firm enough to roll into balls.
Roll the mixture into 20g balls (about a heaped tablespoon of mixture).
To decorate, roll the truffles in cocoa or crushed peppermints, or use a little bit of melted chocolate to ‘glue’ the mini marshmallows onto the truffles (this is quite time consuming but so worth it!).
If you like your hot chocolate a little sweeter you can use half milk chocolate and half dark chocolate.
Buy the smallest marshmallows you can find (try baking stores) and if necessary use scissors to cut them up into smaller pieces.