Chocolate Truffles

Method

1. Chop the chocolate into really small pieces

2. But the cream and butter in a pan and warm gently until the cream reaches simmering point.

3. Poor the chocolate into the cream (or vice versa)

4. Add any flavourings- add and then try to check amounts. Vanilla, orange juice and zest, baileys, rum, coffee, mint essence, all work well. If you add something really liquidy then add some cocoa powder to ensure it isn't too runny. Keep roughly same consistency as the original mixture (i.e. if you add lots of liquid add more cocoa powder). 

5. Put in fridge for 4 hours

6. Take a teaspoon of the mixture roll in a ball and add decoration (coconut, cocoa powder, dip in melted chocolate (although allow chocolate to cool before dipping in truffle), ground nuts- anything you fancy).

7. Put on greaseproof paper or in paper cases.

8. They can be frozen but once unfrozen need to be used fairly soon (3-7 days as they contain cream!). Keep in fridge.