200 grams dark chocolate, finely chopped (72% cocoa)
½ cup cream
100 grams butter, chopped, at room temperature
2–3 tablespoons whiskey or other favourite liqueur
8 gingernut biscuits, finely crushed
¼ cup good quality cocoa
6 gingernut biscuits, finely crushed
Put the chocolate and cream in a heatproof bowl set over a saucepan of simmering water. Don’t let the bottom of the bowl touch the water. Stir occasionally until smooth. Take off the heat and stir in the butter until
thick and smooth then stir in the whiskey or other liqueur and the biscuits. Cover and chill until firm.
To assemble: Using a spoon, scrape along the top of the truffle mixture then quickly roll into a ball. Drop into either the cocoa or crushed biscuits and roll to coat. Store in an airtight container in the fridge. Makes about 34.