Our guide on how to make chocolate truffles

MAKES 30

INGREDIENTS
For the dark-chocolate truffles
180g good-quality dark chocolate, finely chopped
120 ml cream
10g butter

For the white-chocolate truffles
200g white caramel chocolate, finely chopped
100g butter
2 tbsp cream
1 tsp vodka
1 egg yolk

For the coatings
50g cranberries, finely chopped
50g pistachios, finely chopped
20g desiccated coconut, lightly toasted
Sweet cocoa mix (2 tsp cocoa + 2 tsp icing sugar)

METHOD
For the dark-chocolate truffles
1. Melt the chocolate, cream and butter in a double boiler over low heat. Remove it from the heat immediately after the mixture has come together.
2. Place in the fridge and leave to cool overnight.
3. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.

For the white-chocolate truffles
1. Melt together the chocolate, butter, cream and vodka over low heat. Remove it from the heat immediately after the mixture has come together.
2. Beat in the egg yolk with an electric mixer.
3. Place in the fridge and leave to cool overnight.
4. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
5. Serve white and dark truffles with a choice of DIY coatings.