200 g dark chocolate
100 g sour cream
50 g dried fruit / berries (cherries, cranberries, plums etc.)
SAGA Baking Paper
Melt the chocolate on a low temperature either in the microwave or in a kettle.
Chop the dried fruit/berries.
Mix the chocolate, sour cream and dried ingredients together.
Cut 6 cm x 6 cm squares out of Baking Paper and place a spoonfull of the paste on it. Make a roll of it and tie both ends with ribbon so it resembles a candy wrap.
Place the wrapped truffles into the fridge to solidify.