DARK CHOCOLATE TRUFFLES

350g (12oz) good quality plain chocolate (60-70% cocoa)
250g (9oz) single cream
50g (2oz) butter (cut into pieces)
unsweetened cocoa powder
NB Use a melon baller to get the right sized truffles.

Pour the cream into a pan and bring to boiling point. Chop the chocolate into small pieces and place in a bowl. When the cream is ready, gently pour it over the chocolate, stirring the mixture with a whisk. Once the cream is thoroughly blended and the mixture is completely smooth, gradually add in the butter using a hand blender to achieve a smooth, elastic and shiny texture. Place the mixture in a plastic container and leave in the fridge for several hours. To form the truffles, first dip the melon baller into hot water, dry, then scoop out the mixture in little balls and roll them in the cocoa powder. Store the truffles in a cool place until required.

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