Special Occasions Recipes - Chocolate Truffles Recipe

Heat the cream gently until tepid. Put 125 g/4 oz of the chocolate pieces into a small basin and melt gently over hot, but not boiling, water, stirring occasionally.

Do not rest the basin in the hot water. Remove the bowl from the heat and slowly pour in the cream, stirring thoroughly.

Cool the mixture and add the whisky or cognac, if using. Whisk for 3-4 minutes until the mixture becomes lighter and stands in peaks. Cool in the refrigerator for about 20 minutes.

Sieve the cocoa powder on to a tray or board. Form spoonfuls of the chocolate paste into balls about 2.5 cm/1 inch in diameter. Roll each one into the cocoa powder to cover. Leave to cool until firm.

To cover the truffle balls in chocolate, melt the remaining chocolate over hot water. Spear each truffle on a skewer and dip them one by one into the melted chocolate.

Place them on a marble slab or a sheet of foil to set.