Chocolate truffles

Quick Chocolate Truffles – blitz 150g of dark chocolate in a food processor until granular. Heat 100ml of double cream, 2tbs of Somerset cider brandy, or any dark rum or brandy to hand and 1tbs of muscovado sugar until almost boiling, then slowly pour over the chocolate, blending until you have a paste. Cover and chill for 45 mins. Once firm, roll into small bite-sized balls of about 15g each and dust with cocoa powder. Chill. Makes about 15.

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