Makes several truffles

There is a lot of talk about making truffles and fussing about tempering and suspending particles. Rather than going out to buy a thermometre and a marble tempering kit, just get yourself some really good quality chocolate and make these simple little truffles.

They are very simple - just chocolate, cream, a splash of alcohol and then whatever you fancy rolling them in. For a really good brand of chocolate, look out for Amadei, Pralus or Enric Rovira which can be found at Harvey Nichols or the Monmouth Coffee Company. The hip flask isn't completely necessary, unless like me, you'll be eating your truffles huddled in the February wind and require a little fortitude.

Ingredients

300 grams of 70% cocoa chocolate, cut into little pieces
100 mls single cream
Splash of whisky or brandy
Toasted and finely chopped hazelnuts, macadamia nuts or pistachios for rolling

Instructions

Place the chocolate in a heat proof bowl and place it over a sauce pan filled with water. Bring the water to a gentle simmer and stir the chocolate with a spatula until all the chocolate pieces have melted. Remove the bowl from the heat and stir in the cream and alcohol until well combined. Set aside to cool for at least an hour to allow the chocolate to firm up.

To make the truffles, scoop a teaspoon of the filling up and roll it quickly between your fingers. Try to avoid using your palms as this is the warmest part of your hand and will melt the chocolate quickly. Roll your chocolate into an oval shape and then roll it in the nuts to coat. Set the truffle on a sheet of parchment paper and continue until you have used all the chocolate mixture.

Eat the truffles straightaway or keep in the fridge until ready to serve. Truffles taste best just below room temperature so if serving from the fridge, allow about 20 minutes for them to reach proper eating temperature before serving.