- 1 pack of Natural Foie gras sauce Imperia
- 350 g of chocolate covering (minimum 50% cocoa)
- 1 tablespoon toasted corn finely chopped
- Cocoa powder
Melt the chocolate in bain-marie and with a spatula add the Natural Foie Gras sauce Imperia gradually. Reserve in the fridge. When cool make irregular balls and prinkle some of them with cocoa powder and others with corn powder.