Chop the chocolate into small pieces then put into a large bowl and set aside.

Pour the cream, ‘nduja and sugar into a blender and blitz until smooth.

Pour the ‘nduja cream into a small saucepan and bring to the boil over a medium heat, stirring intermittently. Rest for a minute so as not to scorch the chocolate.

Pour the ‘nduja cream over the chocolate pieces and stir together so the chocolate melts completely into the cream, turning into a thick ganache.

Rest the ganache in the fridge for one hour to achieve a rolling consistency.

Remove the ganache from the fridge and shape your truffles by rolling into about 15 small balls in your hands.

To finish roll the truffles in a dusting of cocoa powder.