This is a very easy, though slightly messy, recipe for homemade chocolate truffles.

You can use any chocolate that you have available though the higher the cocoa content the better. I decorated mine by rolling mine in cocoa but you can experiment and use anything you fancy such as crushed nuts, freeze dried raspberries, hundreds and thousands etc.

INGREDIENTS

Makes about 24 depending how large you make them.

1. 150g good-quality dark chocolate

2. 125 ml whipping or double cream

3. 15g butter

TO DECORATE (OPTIONAL)

Cocoa powder or anything else you prefer.

METHOD

1. Break the chocolate up into small pieces.

2. Gently heat the cream and butter in a saucepan until the butter melts and the cream reaches simmering point, but don’t allow it to boil at all. On a low temperature this should only be about 5 minutes.

3. Remove from the heat, then pour it over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.

4. Cool and chill in the fridge for about two hours.

5. Line a tray with greaseproof paper and use a deep teaspoon to scoop out balls of the mixture which you then roll in cocoa either in your hands or in the bowl of cocoa to form into round truffle shapes. It doesn’t really matter about their shape too much.

6. At this stage roll them in your different coatings if you choose to.

7. Store in the fridge in an airtight container for up to a week, but I doubt they’ll last that long anyway !