Chocolate & amaretto truffles

SERVES 6 (makes 12)

PREP 10 mins COOK 25 mins plus chilling EASY

220g dark chocolate,

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120g double cream 90g unsalted butter, cut into small cubes at room temperature 2 tbsp amaretto

1 tsp almond extract 1 pinch Maldon salt

For the coating

ĨÐĮĴAEÌÐĎĮș ťċðăř AEÌĎĨĨÐÌș desiccated coconut, or cocoa powder (optional)

1 Put the chocolate into a large heatproof bowl. Heat the cream in a saucepan until just boiling, then remove from the heat and pour straight over the chocolate. Leave for 5 mins before whisking until smooth. Add the butter, amaretto, almond extract and Maldon salt, then whisk again until smooth.

2 Transfer to a shallow tin and allow to cool to room temperature before chilling. After around

2 hrs, roll the mixture into small balls in your hands, returning them to the fridge until you’ve finished rolling all of them.

3 Finish the truffles by rolling each one in either the chopped pistachios, desiccated coconut or cocoa powder before serving.