Divine Truffles

Round chocolate perfection from Jane Milton

Author
Jane Milton

Preperation & Quantity
Makes about 30
Preparation time 10 minutes
Cooling Time 24 hours

Ingredients
200ml (7fl oz) single cream
50g ( 1 ½ oz) unsalted butter
500g - 70% Divine Dark, white, milk or hazelnut chocolate
Optional - 2 tbsp rum, brandy or whisky

Method
Heat the cream and butter together in a pan until the mixture reaches boiling point. Turn off the heat and add the chocolate - and liqueur if being used Stir till all the chocolate has melted.Pour into a tin or plastic container, set aside and allow to cool and set for 24 hours (leave on the side, do not put in the fridge). Take teaspoonfuls and roll into balls with cool hands- dust with cocoa or dip in chocolate using a fork.