STEP 1

Chop the chocolate into small pieces and put it in a large bowl.

STEP 2

Put the cream and butter into a saucepan, and heat gently until the butter melts and the cream reaches simmering point. Pour it over the chocolate.

STEP 3

Stir the chocolate into the cream until you have a smooth mixture.

STEP 4

Add any of the flavourings to the truffle mix (or you can just leave them plain). If using alcohol, 1-2 teaspoons should be enough for a subtle hint, but don’t overdo it or the truffles will be too soft. If you are trying orange essence or sea salt, just add a couple of drops or a pinch of salt, then taste the mixture before adding more. Cool and chill the mixture for at least 4 hours or overnight, if you like.

STEP 5

Dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix.

STEP 6

Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the truffle slides off easily.

STEP 7

Put your chocolate truffle coating ingredients in different bowls.

STEP 8

Drop the truffles into the bowls one by one and roll until they are completely coated.

STEP 9

Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until you want to eat them. They will last 3-4 days in the fridge.