In a double boiler, melt the cream and chocolate and mix until smooth.
Allow to cool to room temperature and beat in the butter. Make sure the butter is mixed in well.
Add the flavourings of your choice and mix in.
Cover and refrigerate until the mixture is firm enough to roll little balls with.
Using a teaspoon or a melon baller, make and roll balls of truffles
and place on some grease-proof paper.
Refrigerate for another 30
Sift some cocoa/icing sugar onto a plate or melt some dark chocolate
in a bowl and cover the truffles with whichever topping you choose.
Truffles can be kept for up to 2 weeks in the fridge and must be
eaten within a week if not refrigerated.
For more of Simply Deliciou
s' recipes click here