Ingredients:
9 tablespoons of cream ( 6 tablespoons for white truffles )
10 ounces Toblerone, broken into bits
Cocoa powder, confectioner's sugar for white truffles
3 ounces Toblerone for coating

Directions:
Heat the cream in a saucepan; add the chopped Toblerone, allow it to melt and blend. Refrigerate for two to three hours. Form balls and roll in cocoa powder. Chill again.

Heat the 3-ounces of Toblerone in a double boiler and let cool until the chocolate turns to a thick liquid. Put a bit of chocolate in your palm, roll the balls in it. Then roll the balls in the cocoa powder again. Refrigerate.