- 230g 70%-cocoa chocolate
- 200ml heavy whipping cream
- 30ml (2 tbsp) unsalted butter
- 30ml (2 tbsp) liqueur of your choice (optional, such as Cognac, brandy, Grand Marnier, kirsch, rum, bourbon or Kahlua)
- 200g (2 cups) cocoa powder
Using a sharp knife, chop the chocolate into very small pieces and place in a saucepan.
Heat half the cream in a small saucepan over medium heat until just boiling. Pour the hot cream over the chocolate in the saucepan.
If desired, add the liqueur at this stage and leave to stand for 5 minutes.
Whisk the remaining cream and butter together until well combined.
Stir the chocolate mixture until smooth.
Gently whisk the butter mixture into the chocolate mixture.
When the mixture is smooth and well combined, allow to cool, cover and refrigerate overnight. If the truffle mixture is still not firm enough to mould into balls the next day, refrigerate for longer.
Next day, remove the truffle mixture from the refrigerator and place the cocoa powder on a plate. Using your hands, a melon baller or a small spoon, gently mould the truffle mixture into bite-sized balls. These don’t have to be perfectly round. As soon as each ball is shaped, roll it in the cocoa powder until it is well coated.
Place the truffles on a parchment-lined baking tray, cover and refrigerate until firm, about 2 hours.
Truffles can be refrigerated for a couple of weeks or frozen for a couple of months. Bring to room temperature before serving.