Valentine's Chocolate Truffles

Makes 34

300ml double cream 

100g dark chocolate 

2 tbsp butter 

100g chopped almonds 

Powdered cocoa (I use bourneville) for coating truffles 

1. In a pan heat double cream over medium heat until just starting to boil. 

2. Break up chocolate & add chunks to cream, stirring constantly until the chocolate is fully melted. 

3. Add butter and mix until smooth, then add the almonds. 

4. Put mixture in fridge to cool for 2 hours. 

5. Teaspoon out mixture and roll into little balls. Place eat ball on a plate sprinkled with cocoa. 

6. Once all balls are made sprinkle cocoa over the top & roll until fully coated. 

7. Place in petit four cases & serve with coffee. 

Note: this recipe also works well with raisins!