Heat cream, butter and sugar on medium heat in a saucepan until it just comes to a simmer.* Whisk occasionally to help the sugar dissolve, if using. Remove from heat, pour in chocolate, and let sit for a few minutes.

Whisk in circular motions towards the centre, trying not to beat air into the mixture but mixing vigorously enough to make the cream and chocolate mix to form a smooth, glossy mixture.

Refrigerate until the consistency is like a very thick icing – this will take a few hours.

Once the mixture is solid enough to be scoopable, grab a metal teaspoon and scoop out chunks of the mixture, and roll slightly with your hands. They don’t have to look perfect. Immediately drop them into one of your coatings (rough ideas below), coating the truffle in a generous layer (especially if it’s cocoa!). Set aside on a paper lined baking tray. Once your tray is full, refrigerate.

*Try not to walk away as the cream can go from sentient to furiously bubbly quickly, and it’s not fun to clean up!

Truffle coating ideas

Cocoa based

Cinnamon - Use half icing sugar and half cocoa, with a very small amount of cinnamon – you don’t want it to overpower. Sift together before using as a coating

Chilli - Use half icing sugar and half cocoa, with a very small amount of chilli – you don’t want it to overpower. Sift together before using as a coating

Cardamon - Use half icing sugar and half cocoa, with a very small amount of cardamon – you don’t want it to overpower. Sift together before using as a coating

Keep in mind that after a few hours the truffles will absorb some of the cocoa, so if you want them totally dusted, you will need to dust them again just before serving.

Grated chocolate

White, milk or dark

Ground nuts

Pulse almonds, pistachios, or toasted hazelnuts in a food processor with a bit of caster or icing sugar to prevent the mixture from forming a paste.

Chocolate

Melt dark, white or milk chocolate on a very low heat (or in a metal/ceramic bowl sitting above a simmering pot of water). Sit melted chocolate in warm-hot water when dipping truffles.

Add a few drops of essence to the chocolate to flavour if you wish – vanilla, nut based (be very sparing with almond essence), orange, peppermint