Rich chocolate truffles
- 200g bar Asda Dark Chocolate (50% cocoa solids), roughly chopped
- 50g Extra Special Dark Chocolate (70% cocoa solids), roughly chopped
- 150ml double cream
- 2 tbsp liqueur (either amaretto, rum, Tia Maria, Cointreau or Malibu)
- 4 tbsp cocoa powder, for dusting
Put the chocolate in a bowl. Heat the cream until just simmering, then remove immediately from the heat and pour onto the chocolate. Stir until melted and smooth.
Stir in the liqueur and chill for at least 3 hours.
Put the cocoa on a plate. Using 2 teaspoons, shape the chocolate mixture into small balls, then roll in the cocoa. The truffles will keep in the fridge for up to 4 days.