PHOTOGRAPHY COLIN COOKE FOOD & STYLING PAUL LOWE



1 cup thick cream
450g dark chocolate, broken into small pieces
1 tablespoon amaretto liqueur
¾ cup good-quality cocoa powder

Place cream in a saucepan over a medium heat and bring slowly to the boil. Place chocolate and amaretto in a bowl and pour cream over. Stir gently to melt chocolate, then set aside to cool. When mixture is set, use a spoon to scoop out teaspoon-sized portions and use your hands to roll them into balls. Sift cocoa powder onto a plate, roll truffles in cocoa and serve. Makes about 30.

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