date:Jul 02, 2014
er medium-low heat until just below boiling point. Place chocolate in a heatproof bowl and pour over hot cream, stirring until smooth. Stir in liqueur, if using, then chill for 6-8 hours or until firm enough to roll. Use 2 teaspoons or your hands to roll the truffle mixture into about eight 2cm balls, then roll in grated chocolate. Keep chilled in an airtight container for up to 2 days.
2. For ganache, heat cream over medium-low heat, stirring, until just below boiling point. Place chocolate in