November 23rd, 2010
By Robin Stevenson
Place the butter, sugar and cream in a saucepan over low heat. Leave until it comes to a boil and the sugar has melted.
Break the chocolate into small pieces and tip into a heatproof bowl. Carefully pour the melted-butter mixture over the chocolate and stir until the chocolate is melted, smooth and shiny. Let cool; then cover with plastic wrap and chill in the fridge until it's firm.
Making one truffle at a time, scoop a teaspoonful of the chocolate mixture and roll quickly between your hands into a ball. Place on the prepared baking sheet.
For the toppings, place chocolate in a heatproof bowl over a pan of simmering water or in the microwave on a low setting. Stir very carefully until it has melted. Let cool slightly.
Sprinkle each of your chosen toppings onto a separate plate.
Scoop a teaspoonful of the melted chocolate into the palm of your hand and roll one truffle at a time into it to coat completely.
Roll a truffle in one of the toppings. Repeat with the remaining truffles and let set on the baking sheet before serving or packing into a pretty box.