Chop the bittersweet chocolate and place it in a bowl. In a saucepan, bring the cream to boil on a slow heat. Pour it over the chocolate and allow to stand for a couple of minutes then stir gently to incorporate the hot cream so that all the chocolate has melted.

Add the chopped walnuts and allow to cool a bit.

Line a shallow tray or baking tin with parchment paper/foil and pour the prepared chocolate mixture on it and spread to achieve a uniform surface. Refrigerate for at least 2 hours if the weather outside is pleasant. The chocolate needs to be firm enough to be handled without melting.

Draw lines on the surface to form squares - this will enable you to make equal sized truffles. Scoop out each square and roll into a ball. Proceed to use up all the chocolate squares.

Refrigerate for another hour or so before rolling them into the cocoa powder. Ideally do this a little before you are ready to serve them

Place the truffles in dainty paper liners and enjoy!