Line a deep tray measuring roughly 15cm by 20cm with a double layer of clingfilm.
Break the gianduja chocolate into small pieces. Bring the cream to the boil and then remove from the heat and add the chocolate to the pan. Whisk until the chocolate has melted and then pour the mixture into the tray. Cover with cling film and then chill in the fridge until set.
Melt half of the dark chocolate over a bain marie. Remove from the heat.
Grate the other half of the chocolate using the wide side of the grater.
Once the gianduja ganache has set, use a parisienne scoop to shape the chocolate into round truffles. Keep going until you have used all of the ganache.
Using one hand, dip the balls into the melted chocolate and place straight into the tray with grated chocolate. Shake around and remove with the hand that hasn't been in the dipped chocolate. Place onto a clean tray. Repeat until your truffles are finished. Place straight into the freezer until ready to serve.
«Use different flavouring for your chocolate truffles - try orange zest or a small amount of liqueur for a boozy alternative.»