- 250g Chocolate
- Small carton single cream
- Liqueur of choice
Take a saucepan and melt the chocolate on a low heat. Once melted, take off the heat and whisk in the cream. Add a dash of liqueur. Put in fridge and leave to set. Using a melon baller, ball out a number of truffles dropping each one into the cocoa powder, roll until completely covered.
To clean the saucepan, add milk and heat, scraping the chocolate residue off with a wooden spoon- the ultimate hot chocolate.