( MAKES 15 )
Photo by Annabel Langbein media
Make these as a special after-dinner treat for your Valentine – or enjoy the sensory experience of making them together. Any left-over truffles will keep for weeks in a cool spot.
- Heat the cream in a medium pot until it is almost but not quite boiling. You'll know it's ready when bubbles start to form around the edge of the pot.
- Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won't come together, but it will.
- Mix butter into warm chocolate mixture until evenly incorporated. Stir in liqueur, if using.
- Chill for 1 hour or until firm enough to mould. When chocolate mixture is firm, sift cocoa into a bowl. Use two teaspoons to scoop out balls of chocolate mixture. Roll each ball between your hands to get an even shape and then roll in cocoa to coat. If the mixture softens as you go, return to the fridge until it sets enough to be workable.
More of Annabel's recipes for two