Chocolate Ganache Truffles

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Chocolate truffles are really easy to make, and will keep in the fridge for a week or so.  They are great as a gift for any occasion...Christmas, Mothers' Day, Easter, whatever! Vary the recipe by using different chocolates and flavourings. If you make them with milk chocolate and vanilla extract, they taste pretty much like Lindor chocolates!

• 250g/10oz chocolate (plain/dark or milk - shop's own brand is fine, but don't use cooking chocolate)
• 150ml/10 tbsp double cream (use 125ml/9 tbsp if using liqueur as the flavouring)
• 25g/1oz unsalted butter
• Flavouring (1 tbsp liqueur, 1-2 tsp flavouring extract or a little grated orange zest)
• Cocoa powder, drinking chocolate powder, icing sugar, grated chocolate, crushed chocolate flake etc to coat.

Heat the cream until hot (but not quite boiling) in a heat-proof bowl in the microwave.

Add the chocolate and butter allow to melt (you might need to warm the mixture slightly if the chocolate doesn't melt). Mix well, adding the flavouring, if used.

Chill the mixture for an hour or two, until almost solid.

Remove from the fridge and working quickly, shape heaped teaspoonfuls of the mixture into balls, using your hands.
Roll the truffles in the cocoa powder etc to coat (or if you're feeling adventurous, try dipping them in melted chocolate and leave to set on greaseproof paper).
Place in mini-muffin/sweet cases and chill until needed.