Yield: 36 truffles
150 ml double cream
350 g plain chocolate; broken up
2 tablespoons orange brandy
25 g unsalted butter
plain chocolate; melted, for dipping
white and plain chocolate; grated, for decoration
Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted. Add the brandy and the butter, stir until the butter has melted. Freeze until firm enough to hold its shape, approximately 20 minutes. Using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm. Either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. Place in a small paper case or roll in grated chocolate. Store in the refrigerator.