Best Chocolate Truffles
200g/7oz plain (semisweet) chocolate (minimum 50% cocoa solids), broken into
25g/1oz/2 tbsp butter
150ml/¼ pint/scant ⅔ cup double (heavy) cream
3 tbsp cocoa powder, sifted
100g/3½oz/ ⅔ cup finely chopped hazelnuts
1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then remove from the heat.
2 In another pan, melt the butter and cream. Bring to the boil, then remove from the heat and stir into the chocolate mixture.
3 Whisk until cool and thick, then chill in the refrigerator for 1–2 hours.
4 Put the cocoa powder in a shallow dish. Scoop out teaspoonfuls of the chilled chocolate mixture and roll in the cocoa powder or chopped nuts.
5 Chill the truffles in the refrigerator until ready to serve. Or put them in pretty boxes and use as edible gifts.