Chocolate Truffles

• 1 litre (1¾ pints) double cream
• 1.3 kg (2

Heat the cream to boiling point.

Melt the dark chocolate in a saucepan over a bain-marie. Remove it from the heat, pour on the boiling cream and mix until you have a smooth mixture. Chill in the refrigerator for 2-3 hours to stiffen the mixture.

Melt the couverture or bitter chocolate in a saucepan over a bain-marie.

Remove the chocolate mixture from the refrigera