Put first 3 ingredients in a bowl over a pot of simmering water and let the chocolate melt.
Stir through the cointreau. Cover the bowl and put in the fridge overnight.
Use a spoon or melon baller to make into small balls.
Put powder and flax meal on separate plates and coat. Store in the fridge.
This recipe is from episode 38 of Good Chef Bad Chef series 3.
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