Chocolate truffles

Pour 100 ml just-simmering double cream over 200 g finely chopped dark chocolate, leave for a minute, then stir until smooth. Chill for about 2 hours, roll teaspoonfuls into balls and coat them in cocoa powder, chopped nuts or melted chocolate.

Their round shape and cocoa-dusted surface resemble the knobbly underground fungi called truffles. Chocolate truffles are sweets, not mushrooms.

Fresh cream-filled truffles keep best in an airtight container in the fridge; eat them within about a week. Let them sit at room temperature for 10–15 minutes before serving so the centre softens.

Yes. Freeze them in a single layer until firm, then transfer them to an airtight container for up to 2 months. Thaw them overnight in the fridge to reduce condensation on the coating.

Work with well-chilled ganache and roll small portions quickly between cool hands. If the mixture starts to soften, return it to the fridge for 15–20 minutes before continuing.

For a dairy-free version, use full-fat coconut milk or coconut cream, warmed and mixed into dairy-free dark chocolate. Add it gradually: the ganache should be thick enough to hold its shape once chilled.

Serve them with coffee or black tea, or offer them alongside fresh berries to balance their richness. They also make a classic decoration for chocolate cakes and desserts.