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1.
Chop the chocolate finely and place it in a heatproof bowl that is not too large but still leaves enough room for the cream mixture.
2.
Heat the cream with the raw cane sugar and the spice mix in a pot until the sugar has completely dissolved and the cream begins to simmer. Immediately pour the hot cream over the chopped chocolate, then stir until the chocolate is completely melted and a homogeneous mixture forms. Chill this ganache in the refrigerator — for 2 hours or overnight — so it firms up.
3.
About 30 minutes before further processing, remove the ganache from the refrigerator. Pour the cocoa powder for rolling into a shallow dish. Using a teaspoon, take small portions (approx. 10 g) from the chocolate ganache, shape them and roll them in the cocoa powder. They do not need to be perfect spheres — after all, the Belgian truffles at the chocolatier are imperfect too.
4.
Store the truffles in the refrigerator until eating or gifting.
