Truffles

Dark Chocolate & Whisky

* 225g dark chocolate
* 175ml double cream
* A lid full of Whiskey
* Cocoa Powder (to roll the truffles in)
* Icing sugar (to dust your hands)

Chocolate Hazelnut Truffles
* 225g plain chocolate
* 175ml double cream
* A lid full of Frangelico (hazelnut liqueur)
* 200g chopped hazelnuts (to roll the truffles in)
* Icing sugar (to dust your hands)

- Put the chocolate in a large mixing bowl
- Then in a saucepan bring the cream to a slow boil then straight away pour over the chocolate.
- Mix till all the chocolate has melted.
- Then add the alcohol and combine.
- Place mixture in the frige till set (at least 1.5 hours).
- Once set, use a teaspoon (or melon scoop is best) to spoon out bite-sized pieces.
- Then dust your hands with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
- Then immediately roll the truffles in sifted cocoa powder or finely chopped nuts and place a plate or tray covered in cling film and leave in fridge to set.

These are great to keep in the fridge for a couple of weeks and the other days I experimented further and used Creme de Menthe to make some after dinner mint choc truffles which were sensational!! So do experiment with your booze!!