Step by step

1. This recipe makes 8 truffles.

2. Heat the heavy cream until it starts to boil.

3. Chop 220 g dark chocolate very finely. Place it in the bowl of a stand mixer fitted with the Mixer Whisk. Add the softened butter.

4. Pour the hot cream into the bowl. Let sit for 5 minutes.

5. Mix on speed 2 until smooth. Pour into a small baking dish. Cover with cling film and let chill in the fridge for 1,5 hour.

6. Scoop 8 chocolate balls using a small ice cream scoop. Roll briefly with your hands to make the balls smooth and even.

7. Melt the white candy melts in the microwave and transfer to a narrow and tall drinking glass. Place each truffle on a skewer and dip in the candy melts. Remove from the stick and place on a board or plate lined with parchment paper.

8. Place the leftover candy melt in a piping bag with a small opening and drizzle it over the truffles to make them look like mummies.

9. Melt the leftover dark chocolate in a microwave and use a small toothpick to 'draw' eyes.