Bring cream to the boil, turn down to a simmer, and keep simmering carefully for for 2 minutes. In a double boiler melt the gianduia. Pour the boiled cream onto the melted chocolate whisking continuously, and beat until the mixture is completely homogenous. Put aside to cool. Once cooled, shape the mixture into 2.5cm diameter balls and place on a sheet of greaseproof paper using a teaspoon. Place in refrigerator for a bout 2 hours until set. Melt the dark chocolate using a double boiler then spear each truffle with a fork and quickly dip it into the melted chocolate, then roll each truffle in the cocoa. Keep finished truffles in a sealed container in refrigerator until needed.
Makes around 100.