7 fl Double cream
7 oz Plain chocolate
1 tb Whisky, rum or brandy
1 tb Cocoa powder
1 Chocolate flake bar,crumbled
Place the cream in a saucepan and heat until boiling. Break the plain
chocolate pieces into a bowl. Pour the hot cream onto the chocolate,
add the alcohol, stir until the chocolate has melted then beat with an
electric whisk until the mixture is cold and stiff (approx. 8-10
mins). Chill for 1 hour or until firm enough to shape. Shape about 25
truffles with a melon baller or teaspoon. Roll half in the cocoa and
half in the crumbled flaked chocolate.
