Recipe: Hugh Wennerbom.

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Chocolate, Easy recipes

Australian House & Garden recipe for chocolate truffles.

INGREDIENTS

100ml cream
170g dark chocolate (54 per cent cocoa), chopped, plus 80g extra, melted
1 tsp Grand Marnier
½ cup (50g) cocoa

METHOD

1 Place cream in a small saucepan over medium heat until just simmering. Place chocolate in a bowl. Pour over hot cream. Stir until melted and smooth. Add grand marnier, mix to combine. Refrigerate for 20mins or beginning to firm.

2 Line a tray with baking paper. Roll teaspoons of mixture into balls. Refrigerate for 1hr until firm.

3 Melt extra chocolate in a heatproof bowl set over a pan of simmering water. Cool slightly. Sift cocoa onto a tray. Dip chocolate balls into extra melted chocolate to cover. Add to cocoa and roll to coat. Chill until ready to serve. Makes 20