Truffles Recipe
- 200g/7oz dark chocolate, broken into pieces
- 175ml/6fl oz double cream
- 5 tbsp brandy, rum or other spirit of your choice (optional)
- cocoa, icing sugar or finely crushed nuts, to finish
- Cover a baking tray tightly with two layers of cling film to put the truffles on to set.
- Tip the chocolate pieces into a bowl.
- Pour the cream into a pan and bring to a rolling boil.
- Pour over the chocolate and stir until all the chocolate is melted. If you want to add booze, mix it in at this point.
- Allow the mixture to cool at room temperature – this will take about 1½ hours – by which time it should be set.
- Using a melon baller or teaspoon, scoop out bite-sized pieces. Dust your hands with icing sugar to stop them sticking and roll the pieces into balls.
- Roll in sifted icing sugar, cocoa or crushed nuts and place them on the prepared tray.
- Once they are set you can store them in an airtight container in the fridge for about a week.
