Ingredients

• 250 grams dark chocolate
• 25 grams butter
• 2 tblsp cream
• 1 tblsp Drambuie (or other favourite liqueur)
• 2 egg yolks
• about 200 grams white chocolate
• 25 grams Kremelta

Method

1. In the top of a double saucepan put the broken chocolate, butter, Drambuie and cream. Allow to warm over a very low heat until the chocolate has melted, stirring occasionally.
2. Remove from the heat and beat in the two egg yolks. Cool thoroughly and then roll small teaspoonful lots into balls and place on a plate and refrigerate until very firm, about 1 hour.
3. Melt the white chocolate and Kremalta in the top of a double saucepan and allow to cool until lukewarm but not set.
4. Dip the chocolate truffles into the white chocolate and place on a cake rack and return the truffles to the fridge until firm.
5. To serve, place the chocolate truffles in small petit four cases and if wished, decorate with extra piped chocolate or gold food paint. Or dip the truffles in milk or dark chocolate.

Cooks Tips

- Use white chocolate instead of dark choclate and an almond liqueur and toss in ground almonds. - Put a roasted hazelnut in the centre of each truffle before rolling into a ball. - Instead of white chocolate, roll the balls in chocolate hail or sifted cocoa powder.