Chocolate Truffles

For the truffles

• 200 ml (7 fl oz) single cream
• 25 g (1

Using a heavy-bottomed saucepan, heat the cream and the butter until they reach a rolling boil. Remove the mixture from the heat and stir in the chocolate. When it has melted add the liqueur. Pour the chocolate mixture into a shallow tin lined with baking parchment and spread out with a palette knife. Leave it in a cool place, uncovered, for 24 hours.

Pull off small pieces and roll them