Chocolate truffles
Makes about 30 truffles
Ingredients
300ml double cream
A knob of unsalted butter
300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
A splash of Grand Marnier/brandy
3 tablespoons cocoa powder
Method:
- Put the cream in a pan over a medium heat and let it heat up but be careful it doesn’t boil and then add the butter and chocolate pieces whisking as you go so the chocolate melts nice and slowly, lowering the heat if necessary.
- Stir in the Grand Marnier and once completely melted and smooth, pour into a nice little serving dish or bowl and when cool cover with film. If making the day before its best to leave this mixture covered in a cool room other wise put in the fridge for about 2 hours to set.
- When the chocolate is at room temperature spoon out enough mixture to be able to roll in your hands a ball of chocolate roughly the size of a medium size marble.
- Roll the balls in the coco powder.
Enjoy with an Italian expresso!