- 125ml (4fl oz) cream
- 250g (8oz) good-quality dark chocolate, roughly chopped
- 40g (1 1/4oz) unsalted butter, cubed
- 1tbsp cognac or brandy
- Grated dark chocolate, for coating
- Heat the cream in a small saucepan and gently bring to the boil. Remove form the heat and add the chocolate and butter. Mix until smooth. Add the cognac or brandy, and stir well until combined. Cover and refrigerate until firm.
- Using two teaspoons, shape the mixture into rough balls 2cm in diameter. Don't worry too much about making each truffle into a perfect round shape, we are not after perfection here, leave that for the masters - the more irregular and homemade they look the better. If your kitchen is warm, and this is difficult to do, place the mixture in the freezer for a few minutes to chill.
- Coat the truffles by tossing them in grated chocolate. The truffles are best eaten fresh, but will keep in an airtight container in the fridge for up to 1 week.
To make champagne truffles, simply swap the cognac or brandy with your favourite sparkling drink.