Chocolate Truffles

Recipe

Heat the cream in a small saucepan until almost bubbling. Remove from the heat.

Break (or chop) the chocolate into small pieces and add to pan with the cream. Heat gently until the chocolate has melted. Whisk thoroughly

Mix the icing sugar and 50 g of the cocoa powder together in a bowl and beat into the chocolate mixture.

Allow the mixture to cool thoroughly. (Tip - pop into the freezer if in a hurry, and leave for 20 minutes until set).

Using about 1 tsp of the mixture, shape into small balls and toss in the remaining cocoa powder and place onto a chopping board covered with baking paper to set. Tip - if you're making a big batch, put 2 - 3 tbs cocoa powder into a freezer bag, and gently pop the truffles into the bag. Gently shake around to evenly coat the truffles in the cocoa powder. For a special finish, try adding a touch of this

White Chocolate version
Prepare as above but instead of tossing in cocoa powder, melt 100g white chocolate and carefully turn the ball in this mixture, before placing on the baking paper and leaving to set completely.