Cheaters' chocolate truffles

Beat the soft cheese and icing sugar in a bowl until smooth.

Melt the chocolate (remember, don't place it directly into the saucepan, but melt in a water bath placed ABOVE a pan of boiling water).

Blend the chocolate and icing sugar mixture together and if you want to add any liqueur or other flavouring, now is the time!

Place the mixture in a small bowl and refrigerate for 45 minutes, or until the chocolate is stiff enough to work with, but not completely set. Bear in mind that with added flavourings it may need longer - I made a batch with Amaretto and it needed to chill for an extra 5 minutes.

Using a teaspoon, scoop out lumps of the mixture and roll into balls in your palms. I have put down 15 as a rough estimate but it could be anything between 10 and 20 depending on the size you prefer.

Finally, roll in any coatings you want; cocoa powder is the staple but chopped nuts and melted chocolate are also great... or maybe edible glitter if you're making them with kids!

Enjoy!

These would also work equally well with white chocolate. They make great gifts, alternatives to the Ferrero Rocher pyramid at parties, or even tree decorations, but bear in mind they are best eaten within about 3 days (hence my only giving the recipe for such a small quantity). But trust me, you will be making them again soon...!