Chop the chocolate and tip into a
large bowl. Put the cream and butter into a
saucepan and heat gently until the butter
melts and the cream reaches simmering
point. Remove from heat, then pour over
the chocolate. Stir the chocolate and cream
together until you have a smooth mixture.
Add any flavourings to the truffle mix at this
stage (divide the
mixture between bowls and mix in liqueurs or
other flavourings, a tsp at a time, to taste. Try
bourbon, Grand Marnier, coconut rum or the
zest and juice of an orange), or
leave plain. Cool and chill for at least 4 hrs.
To shape the truffles, dip a melon baller in hot water
and scoop up balls of the mixture, then drop the
truffles onto greaseproof paper. Or lightly coat your
hands in flavourless oil (such as sunflower) and roll
the truffles between your palms. You could also use
a piping bag to pipe rounds onto greaseproof paper.
Coat your truffles immediately after shaping. Tip
toppings into a bowl and gently roll the truffles until
evenly coated, then chill on greaseproof paper. Try:
crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange
zest and juice in cocoa powder. To coat in chocolate, line a baking tray with
greaseproof paper. Melt 100g milk, dark or white
chocolate for 10 truffles. Allow chocolate to cool
slightly. With a fork, pick up one truffle at a time and
hold over the bowl of melted chocolate. Spoon the
chocolate over the truffle until well-coated. Place on
the baking tray, then chill.
the fridge in an airtight container for 3 days,
or freeze for up to a month. Defrost in the
fridge overnight. To give as presents, place
8-10 truffles in individual foil or paper cases inside small, lined boxes tied
with ribbon. Keep
in the fridge until you’re ready to give them.