By Victoria Alexander and Genevieve Harris
Hand rolling gives the truffles a nice rough appearance. They are best eaten within 2 weeks but will keep for longer.
CHOP THE CHOCOLATE and place it in a large bowl with the butter. Place the cream in a small saucepan and bring it to the boil over a medium heat. Pour the cream over the chocolate, stirring all the time. The heat of the cream should be enough to melt the chocolate and butter, however, if any lumps remain, place the bowl of chocolate over a saucepan of very gently simmering water until a