Makes 24
140g dark chocolate
142ml double cream
25g unsalted butter
Put cream and butter together in a pan and heat until the cream is near boiling point.
Break chocolate into small pieces and place in a large bowl.
Stir together until smooth.
Chill in fridge for at least 4 hours.
Shape into small balls using a melon baller or with cold hands.
Place on greaseproof paper to set fully.
Put in a clean box or cellophane bag tied with a bow.
Optional Extras:
For Mother's Day: Add a tsp of your Mum’s favourite liqueur or a tsp of the zest and juice of an orange to the chocolate mixture before chilling.
Roll in cocoa powder, desiccated coconut or ‘hundreds and thousands’ after shaping.
