Method

​1 Break the dark chocolate and place in a large Pyrex bowl and set to the side.

2 Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from the heat, then pour over the chocolate. Stir the chocolate and cream together until you have a nice smooth mixture.

3 Add any flavourings if desired to the truffle mix at this stage. (Divide the mixture between bowls and mix in any additional flavourings, a tsp at a time, to taste), or leave plain. Cool and chill for at least 4 hrs.

4 To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture. Place the truffles onto greaseproof paper.

5 Break the white chocolate into squares, place in a large Pyrex bowl over a pan of simmering water. Once melted, remove from the heat and allow to cool for 5-10 minutes so the chocolate is starting to thicken.

6 Line a baking tray with greaseproof paper. With a fork, pick up one truffle at a time and hold over the bowl of melted white chocolate. Spoon the chocolate over the truffle until well-coated. Place them onto the baking tray, then chill.

7 Store in the fridge in an airtight container for 3 days, or freeze for up to a month.