150ml double cream
150g dark chocolate (at least 70% cocoa solids)
25g butter
Spirit of choice such as brandy, rum, orange juice & zest
Coating
1 tbl sp cocoa, shredded coconut, chopped nuts or other coatings
Sweet papers/mini muffin cases
Chop the chocolate and put it in a heatproof bowl.
Put the cream and butter into a sauce pan and heat gently until the butter melts. Increase the heat until the cream reaches simmering point.
Tip the cream over the chocolate and stir until chocolate is melted. Add your spirt a table spoon at a time to taste and mix well. Put mixture in the fridge until solidified, say 4hrs.
Put your desired coating onto a plate.
Scoop the mixture out and roll between your hands to shape. The surface will melt slightly, roll the truffle in the coating and transfer to a sweet paper.
Store in the fridge for up to 3 days, or freeze for a month.
Makes approx. 20 truffles of 15g each.