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1
Place the double cream in a heavy based small pan.
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2
Place the pan over a low heat; slowly bring the cream to the boil.
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3
Remove from the heat.
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4
Stir in the plain chocolate pieces.
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5
Stir in the butter cubes until melted.
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6
Stir in the brandy or rum until the mixture is competely smooth and glossy.
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7
Transfer the chocolate mixture to a bowl.
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8
Leave to stand for about 15 mins or until cool, You can speed this up by placing the bowl in the firdge for 5 minutes Whisk with a balloon whisk or an electric mixer until the mixture holds its shape.
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9
If it is too soft, chill in the fridge for 15 mins; whisk again.
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10
Spoon 20 heabed teaspoonfuls of the mixture on to baking trays lined with baking parchment.
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11
Chill in the fridge for at least one and a half hours or until very firm.
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12
Place the cocoa powder (or other coating ingredient) on a separate plate.
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13
Using your fingertips, press the mixture into balls.
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14
Roll each truffle quickly between the palms of your hands to smooth over the surface.
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15
Gently roll in one of the coatings.
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16
Chill for 2 hours until firm.
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17
Cover; store in the fridge for up to 3 days.
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18
Stand at room temperature for 1 hour before serving.
