Chocolate Truffles

• 4 oz (100 g) plain chocolate
• 2 tablespoons double cream

Break the chocolate into pieces, place in a mixing basin and set over a pan of hot, not boiling, water. Stir occasionally until the chocolate has melted, then lift the basin away from the heat.

Stir in the cream and brandy, or rum, and blend until smooth. Gradually stir in the sieved icing sugar: the amount the mixture will take may vary, but sufficient should be added to make a smooth,