Directions

1. Heat cream in a small pan until boiling, remove from heat and add 200g (7oz) chocolate then stir until melted.

2. Stir in liqueur and butter, and mix until butter has melted. Pour into a bowl.

3. Freeze for about 20 minutes or until firm enough to hold its shape.

4. Using a melon baller, scoop out rounds, place onto non-stick baking paper and chill overnight.

5. Roll a third in cocoa powder and a third in grated white chocolate. Dip a third into the remaining plain chocolate, melted.

6. Leave to set and then remelt any chocolate remaining and drizzle over truffles.

7. Place truffles in foil cases and store in the fridge.