How to make chocolate truffles

Points to remember

• Chop the chocolate into really small pieces and place in a bowl.
• Warm the cream and butter in a saucepan until the butter melts and the cream is steaming but not boiling. If it’s too hot, it could cause the chocolate to seize.
• Pour the cream over the chocolate. Leave to stand for a minute or two, then mix together until the chocolate has melted, this is called a ganache.
• If you want to add alcohol, add a small amount now.
• Cover the mixture and place in the fridge for 30 minutes - 1 hour to firm up.
• Take teaspoons of the mixture, roll them between the palms or your hands and then roll them in your selected coatings - chopped nuts, crushed biscuits or cocoa.
• Chill before serving. These will keep in the fridge for a few days stored in an airtight container.
• Read our full recipe for chocolate truffles.

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