225grams of good quality dark chocolate, broken into pieces
175 mls of double cream
1 teaspoon of ground aniseed myrtle
Icing sugar to dust
Cocoa powder or chocolate sprinkles
Place chocolate pieces into a bowl. Pour the cream into a saucepan and bring to the boil, then pour over the chocolate in the bowl. Mix until chocolate is all melted, then stir in the ground aniseed myrtle until well mixed. Cover and set aside at room temperature to cool completely. Using a teaspoon, spoon out small portions. Dust hands with icing sugar to prevent sticking, and roll into small balls. If the weather is hot it may be better to pipe the mix into rounds. Roll in cocoa or chocolate sprinkles until well covered. Will keep covered in the fridge for up to 3 days.
Read more about aniseed myrtle and how best to grow them