Madison life - recipe: Frangelico truffles

Preparation 15 minutes
Cooking 3-4 minutes
Chilling 30 minutes
Makes 12

150g 70% dark chocolate, chopped
2 tbsp thickened cream
2½ tbsp Frangelico
2 tbsp cocoa powder, sieved
Frangelico on ice, to serve

1 Bring a small saucepan half full of water to a very gentle simmer. Place the chocolate, cream and Frangelico in a heatproof bowl that is big enough to sit on top of the saucepan without touching the water below.
2 Place the bowl on top of the saucepan and melt gently for a few minutes until almost smooth, stirring regularly. Remove the bowl from the pan, stir until velvety smooth and set aside. Discard the water in the saucepan.
3 Line the base and sides of a 20cmx10cm loaf tin with baking paper (you could use a flat-based plastic container). Pour the chocolate mixture into the tin and place in the freezer for 30 minutes until set. (If making a couple of hours or a day in advance, simply refrigerate until set).
4 When the truffle mixture has set, remove from the freezer. Cut into 12 squares and roll each into a ball. Roll in the cocoa to coat and refrigerate until you are ready to serve. Alternately, slice into 12 squares and dust liberally in cocoa. Serve with glasses of Frangelico.

Tip: To make a decadent, fudgy sauce to drizzle on ice-cream, add more cream and Frangelico to the chocolate mixture.