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Servings

Ingredients

• 3 tbspunsalted butter, softened
• 1/3 cup packed light brown sugar
• 2/3 cup heavy cream
• 6 oz. bittersweet chocolate
• baking sheet lined with
• parchment paper
• 5 oz. milk or bittersweet chocolate, chopped
• chocolate sprinkles
• cocoa powder
• edible silver balls
• chopped nuts (hazelnuts or flaked almonds)

Directions

1. Place the butter, sugar and cream in a saucepan over low heat. Leave until it comes to a boil and the sugar has melted.

2. 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.

3. 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.

4. 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.

5. Sprinkle each of your chosen toppings onto a separate plate.

6. 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.

7. 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.