• STEP 1

  Chop the chocolate into small pieces and put it in a large bowl.
• STEP 2

  Put the cream and butter into a saucepan, and heat gently until the butter melts and the cream reaches simmering point. Pour it over the chocolate.
• STEP 3

  Stir the chocolate into the cream until you have a smooth mixture.
• STEP 4

  Add any of the flavourings to the truffle mix (or you can just leave them plain). If using alcohol, 1-2 teaspoons should be enough for a subtle hint, but don’t overdo it or the truffles will be too soft. If you are trying orange essence or sea salt, just add a couple of drops or a pinch of salt, then taste the mixture before adding more. Cool and chill the mixture for at least 4 hours or overnight, if you like.
• STEP 5

  Dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix.
• STEP 6

  Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the truffle slides off easily.
• STEP 7

  Put your chocolate truffle coating ingredients in different bowls.
• STEP 8

  Drop the truffles into the bowls one by one and roll until they are completely coated.
• STEP 9

  Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until you want to eat them. They will last 3-4 days in the fridge.

   

https://www.olivemagazine.com/recipes/entertain/chocolate-truffles/