These are great for Christmas. Imogen and I have made them for her to take into School today, as presents for the teachers and teaching assistants.
150ml Double Cream
1 tablespoon Brandy
In a saucepan, heat the cream until it just starts to bubble.
Remove from the heat and stir in the chocolate powder until melted.
Add the brandy and beat until the mixture is smooth.
Set in the fridge for about 1 hour.
Take a teaspoon full of the mixture and roll into a ball, then roll in some Edible Glitter.
When the mixture is cool, but not set, spoon into chocolate moulds that have been covered in cling film. The cling film makes it easy to remove the truffle from the mould. You can then use the truffle as a filing for more elaborate chocolates.