Ingredients

112g double cream 

25g liquid glucose 

112g 55% dark chocolate 

40g chocolate liqueur or baileys 

METHOD

1. Heat together the cream and glucose and bring to a slow boil and stir until the glucose is dissolved 

2. Pour the hot mix over the chocolate and stir until all the chocolate has melted

3. Add the liqueur, and stir until the whole mixture is smooth 

4. Pour the mix into a shallow dish and leave to set

5. Once the mixture has set, dip a melon baller into hot water and scoop up balls of the mixture, make round truffles or have a play around at using moulds instead of the dish and make shaped truffles to coat in melted chocolate. Once shaped drop the truffles onto greaseproof paper. Alternatively lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms.

6. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. 

7. Store in the fridge in an airtight container for 3 days