1/2 cup butter
4 tbsp whipping cream
14 tbsp icing sugar
Flavouring to taste (Irish Cream and Rum are yummy.)
1.Coarsely chop the chocolate and butter, and melt them either in a double boiler over low heat, or in the microwave.
2. When the chocolate mixture is melted and smooth, stir in the cream and icing sugar, mixing until there are no lumps left.
3. Stir in your flavouring, be it a liqueur or essence of some sort, then put the misture in the fridge for a few hours, until it's semi-hard and cold.
4. Scoop out the mixture by the tablespoonful and roll it into balls with hands dusted in icing sugar (this is terribly messy, but the end results are worth it.)
5. Place the balls of chocolate onto a baking sheet covered in wax paper, and put them in the freezer.
6. While the chocolate balls are cooling off once more, chop up some more chocolate (about 10oz) and melt it. Make sure you use a smallish dish, so you can get some depth to the chocolate.
7. Pull the very cold chocolate balls out of the freezer, and with a pair of spoons, dunk them into the chocolate one by one, covering them completely before putting them back onto the baking sheet. Let cool.
8. Top off the truffles with coloured sprinkles, another kind of chocolate drizzled over, chopped nuts, or whatever else catches your fancy.
