1. Take a cutting board and cover with Clingfilm or grease proof paper to place the truffles on.
Step 2:
2. Break the chocolate into a large mixing bowl. Bring the cream to a rolling boil in a small sauce pan(if you don’t have a hob you can do it in a microwave, but KEEP AN EYE ON IT!)And immediately pour over the broken chocolate and stir until the chocolate is completely melted in and blended with the cream
Step 3:
3. the mixture must be allowed to cool for about 1 ½ hours in a shallow glass bowl(or dish) at room temperature(place in a sink of water to speed up process if you want to, just don’t let the water go in the bowl)
Step 4:
4. When the mixture has set, use a teaspoon to spoon out bite-sized pieces. Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
Step 5:
5. Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts and place on the prepared tray to set.
