Makes about 50:
280g dark chocolate (70-80% cocoa solids)
280ml double cream
50g unsalted butter
100g milk or white chocolate
Cocoa, to roll in
Drinking chocolate, to roll in
1. Break the chocolate into squares and place in a large bowl.
2. Gently heat the double cream and the butter until the butter has melted and the cream begins to simmer.
3. Pour the cream mixture over the chocolate and stir until all of the chocolate has melted.
4. Cool in the fridge for 4 hours or overnight.
5. Roll teaspoonfuls into balls and then place in the fridge.
6. Melt the milk or white chocolate in a bowl over a pan of simmering water (make sure that the water does not touch the base of the bowl. Remove from heat when melted and cool for 5-10 minutes.
7. Coat one truffle at a time, using a spoon to roll it around until fully coated. Place on a baking tray lined with greaseproof paper. Continue coating until all the chocolate has been used.
8. Roll the remaining truffles in cocoa powder and/or drinking chocolate.
9. Store in the fridge for up to 3 days.