Egg-Free Dreamy Creamy Truffles

MAKES ABOUT 24

125ml double cream

250g good-quality dark chocolate, finely chopped

2 tbsp Cointreau, brandy, rum or other flavoured liqueur

Decorating suggestions:

Cocoa powder

White chocolate, broken Chopped pistachios, almonds or hazelnuts

Desiccated coconut 1 Bring the cream to the boil in a small, heavy-based saucepan. Remove from the heat and stir in the chocolate until melted. Pour into a bowl and add the liqueur. Chill until quite firm.

2 Lay out small bowls of cocoa powder, nuts or other decorations you would like to use. Dust your hands with a little cocoa powder to prevent the truffles from sticking, then use a teaspoon to remove balls of the mixture.

3 Form the truffles with your hands, then roll in the topping of your choice. Place the coated truffles onto a greaseproof paper-lined tray. Return the truffles to the fridge to chill before serving. These will last up to a week in the fridge.