Soft, fresh truffles, made at home with fresh cream and butter, must be the most luxurious and pleasurable of sweets. They are the finishing touch at any special occasion and would make an ideal Christmas present, too. A delicious variation on the orange flavour is to add peppermint essence to the mixture instead of orange rind.
Break up the chocolate and put it in a bowl set over a pan half-full of very hot water, over a gentle heat; the water should not boil. Melt the chocolate and then add the butter,
Let the mixture cool and then put it in the fridge until stiff enough to mould into balls. To do this, take up bits of the chocolate mixture with wet hands and lightly pat them into balls about the size of marbles. Put them on a sheet of greaseproof paper laid on a flat tin or board and return to the fridge until firm. Then mix the chocolate powder and cinnamon together and roll the truffles in this mixture to coat them thoroughly. If possible keep the truffles in the fridge or cool place until needed.
© 1978 Josceline Dimbleby. All rights reserved.