Ingredients
- 300 g of plain chocolate
- 50 g of cocoa powder, to dust
- 300 ml of double cream
- 25 g of butter
- 4 tbsp of brandy, or rum, or whisky, if preferred
- 4 tbsp of clear honey
Method
Step 1
Break the chocolate into individual squares and place in a large heatproof mixing bowl with the cream, butter, brandy (or rum or whisky) and honey.Step 2
Place the bowl over a pan of lightly simmering water and heat, gently stirring, until the chocolate has melted and you have a smooth glossy mixture. Cool, then chill until the mixture thickens.Step 3
Using clean hands, take teaspoonfuls of the mixture and roll into balls between the palms of your hands. You will need to keep rinsing your hands occasionally as it can get a bit messy. Arrange onto a clean tray and chill for a further 30 minutes. Dust generously with cocoa powder, then pop each truffle into individual paper cases. Keep chilled and eat within 1 week.