Ingredients

• Ganache filling for top quality truffles (shelf life is up to 3 weeks). Advisable only in winter months.
• Double cream 120 g
• Milk/dark chocolate 240 g
• Unsalted butter 40 g

Method

Bring cream to near boiling (85* C), & stir in chocolate.

The mixture must be stirred well to ensure all the chocolate is melted to a homogenous mass.

Cool this chocolate mass to room temperature.

Then mix in butter (softened, not liquid) a little at a time.

Allow to stand overnight.

Use a little icing sugar to prevent the mixture sticking to your hands while you roll it into balls.

Coat with dark, milk or white chocolate.