PASSION et CHOCOLAT

INGREDIENTS

• 1 box Passion Gelée

• 8 to 16 truffles

• Cacao powder (optional)

INSTRUCTIONS

Make Passion Gelée as instructed on the box, pour into a square mould, and set in the fridge for two hours. Once set, remove the Gelée and cut into cubes. Pair with a chocolate of choice or dust the tops with cacao powder.