300ml double cream
300g dark chocolate (min 70%)
a pinch of salt
Cocoa powder for rolling
Optional; dessert spoon of brandy, rum etc
Heat the cream in a pan over a medium heat but don’t let it boil. Add the knob of butter when tiny bubbles appear and stir until it has melted. Pour this hot mixture over the chocolate pieces, whisking as you go until the chocolate melts. If the mixture splits slightly you can bring itby adding a splash of boiling water.
Add a pinch of salt to the mixture, followed by the alcohol if using (personally I like my chocolate unadulterated!)
Once completely melted and smooth, put the saucepan in the fridge for a couple of hours to set. Take the mixture out of the fridge half an hour before you want to make the truffles. Use a teaspoon to take out truffle size amounts of the chocolate mixture. Lightly roll them in your hands (I quite like them not being too round) and then roll them in the cocoa powder.
If you want the keep them for three or four days you can keep them in the fridge covered with cling film.
Take them out at least half an hour before you want to eat them.