Chocolate Ganache Truffles

Put the cream and sugar/honey in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70C.

Melt the chocolate in a bowl over a bain marie to about 45C and gradually add the cooled cream to the chocolate. Mix continuously with a spatula to form an emulsion. Add the knobs of butter and continue to mix until fully incorporated. If you are adding any liquid/liqueur to your ganache, add it now and mix well. Leave the ganache to firm for 1 hour.

Spoon the ganache into a piping bag fitted with a plain 12mm nozzle tip and pip 2cm bulbs onto the prepared tray (tray lined with baking parchment or florist’s paper). Leave to set uncovered for 2-3 hours in a cool dry area.

For the coating, use one of the following options

Cocoa powder

250g pistachios, dried out in a hot oven for 3-4 minutes, then finely chopped or use chopped almonds, hazelnuts, desiccated coconut or pecans instead