Chocolate Truffles

This is the easiest recipe I have found for an old family favourite

1 1/4 cups double cream (heavy whipping cream)
9 oz dark chocolate 79% cocoa solids

You can either chop the chocolate or throw it into a food processor and blitz it.

Heat the cream but do not let it boil. At the same time melt the chocolate in a bowl over hot water, this needs to be done slowly or the end product will be grainy. Remove from the heat and add the chocolate to the cream stirring all the time.

Leave to cool then chill till it is firm enough to roll. This will take about 3 hours.

This is the messy bit and you may need to return the paste to the fridge if it gets too soft. Take small quantities of the paste and roll into bite size balls, place on a baking sheet. Continue until it is all done then chill for an hour before rolling in cocoa powder to finish. An alternative is to roll them in chocolate sprinkles before chilling.