|Double cream||5 Tablespoon|
|Dark bitter chocolate||6 Ounce (185 Gram)|
|Unsalted butter||4 Tablespoon|
|Liqueur/Spirit/fruit syrup||2 Tablespoon|
|Cocoa powder||2 Tablespoon (To Finish)|
Reduce the cream over gentle heat until it is half its original quantity.
Remove from the heat and stir in the chocolate and butter, which should both have been broken up into small pieces.
If the mixture does not emulsify satisfactonly, stand it over hot, but not boiling, water until it behaves as you wish.
It may be left plain or you can flavour it with liqueurs, fruit syrup (which are sweet, remember), Cognac or another spirit.
All of them will make the final truffle a little bit softer.
Let the mixture set for about 40 minutes in the refrigerator then shape roughly and roll in cocoa powder.
Keep refrigerated until 10-15 minutes before serving.