1. Melt the chocolate and butter in a bowl over hot water.

2. In a saucepan, gently heat the double cream. Do not allow it to boil! Once it has warmed through, set aside for a few minutes to cool down a little.

3. Using the Dualit Hand Mixer and whisk attachment, slowly pour the cream into the butter and chocolate mixture. Stir this continously in order to avoid lumps.

4. Allow your cream, chocolate and butter mixture to cool.

5. At this point you can add different flavours to your chocolate truffles - choose from espresso, mint, rum and raisin, chopped nuts, dried fruit, coconut or whatever you (or your loved ones!) prefer. Stir any additions into the mix and stir well until combined, before placing the truffle mixtures in the fridge.

6. When completely cooled, use a melon baller or metal measuring spoons to roll the mixture into small balls.

7. Fill a saucer with icing sugar, cocoa powder, chopped nuts, desicated coconut or melted white chocolate and roll each of the truffles until they are fully covered.

8. Place your truffles back onto baking parchment and put in the fridge to set.

Tips...

• Use a cocktail stick to dip your truffles into melted chocolate and place on a wire cooling rack, or small petit four cupcake cases in order to keep your workstation clean.
• The possibilites for flavour and decoration really are endless! Use whatever you have in your cupboard to add different tastes and designs to your truffles.
• For those over the age of 18, add a dash of Baileys or brandy to the chocolate, butter and cream mix for a boozy twist.
• These truffles make amazing Christmas gifts for all your friends and family. They're quick and easy to make and can be customised to each individual's specific tastes - simply place them in a box or bag and hand them out on Christmas Day!
• These can be made up to a month in advance and can be frozen to keep them fresh.