Line a 23cm square cake tin or similar with cling film allowing plenty of overhang at the sides.
Bring cream to boil in a nonstick saucpan. put choclate in a bowl and add into saucepan. tale of the heat.
Leave for a minute or two and then stir and leave to stand for another minute or two until chocolate has completely melted.
Grind star anise with pestle and mortar, dust through seive to remove fine woody bits. fold dust into choco cream mixture.
Pour truffle mix into half of the cake tin, before it spreads to fill the whole cake tin fold the cling film back over to create a deep rectangle approx 2 cm deep. smooth surface with your fingers tuck clingfilm ends under tin to keep the slab in place. chill overnight until set.
Turn truffle slab out onto a work surface and peel off clingfilm trim edges and cut into 2cm squares, dust with cocoa powder.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.88 Kcal (1281 kJ)
Calories from fat	150.75 Kcal
		% Daily Value*
Total Fat	16.75g	26%
Cholesterol	5mg	2%
Sodium	43.5mg	2%
Potassium	324mg	7%
Total Carbs	35.75g	12%
Sugars	28.13g	113%
Dietary Fiber	3.75g	15%
Protein	2.94g	6%
Iron	4.1mg	23%
Calcium	44.3mg	4%

Amount Per 100 g
Calories	287.88 Kcal (1205 kJ)
Calories from fat	141.88 Kcal
		% Daily Value*
Total Fat	15.76g	26%
Cholesterol	4.71mg	2%
Sodium	40.94mg	2%
Potassium	304.94mg	7%
Total Carbs	33.65g	12%
Sugars	26.47g	113%
Dietary Fiber	3.53g	15%
Protein	2.76g	6%
Iron	3.8mg	23%
Calcium	41.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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