1 tablespoon Unsweetened Cocoa (You can use ground almonds, dessicated hazelnuts or finely chopped pistachios if you prefer)
1 pinch Ground Cinnamon
Break the chocolate into small pieces and put in a glass bowl. Melt the chocolate using a bain mairie or VERY gently in the microwave (I use 15 second bursts, stirring in between each burst) to make sure it doesn't burn
Heat the quark over a pan of boiling water till it is hot to the touch but still not burning or approaching boiling point. Stir through the flavourings
Stir the chocolate into the warm quark and mix very gently together
Cover and allow to cool at room temperature for half a hour before placing in the fridge for an hour or so until it is setting and easy to handle
Put the cocoa on a board and using a teaspoon or melon baller (if you have one), make your truffles and roll them in cocoa. I found the quark mixture considerably easier to handle than conventional truffle mix probably because of the lower fat content.