2 tbsp Bruadar

180g High-Quality Chocolate

25g Butter

150ml Double Cream

Cocoa Powder

Melt chocolate slowly in a heatproof bowl placed over a pan of hot water.

In a saucepan, melt the butter on a low heat, then add the cream and Bruadar.

Take everything off the heat then add the butter, Bruadar and cream mixture to the melted chocolate and mix gently for a smooth consistency.

Refrigerate for a few hours, until the mixture is solid enough to handle.

Use a small rounded spoon (a melon-baller or measuring spoon is ideal) to shape the mixture into truffles then roll in cocoa powder (you can also use crushed nuts, freeze-dried raspberry pieces, desiccated coconut, chocolate shavings or anything else that takes your fancy).

Store in an airtight container and keep refrigerated until serving.