Step 1

Finely chop chocolate and place in a medium bowl. Heat cream until hot but not boiling. Pour cream over the chocolate and allow to sit for 5 minutes. Whisk gently to bring cream and chocolate together and the mixture is smooth and silky.

Step 2

Stir in the Chambord until combined and then stir in the room temperature butter. Scrape the sides of the bowl and cover with plastic wrap directly on the surface of the chocolate. Allow to cool at room temperature until scoopable (mixture will still be soft).

Step 3

Using a 15ml scoop or a tablespoon, scoop chocolate onto a parchment lined tray. Chill until firm.

Step 4

Using clean dry hands, roll each scoop into a smooth ball and place on a clean sheet of parchment. Rinsing your hands in cool water and drying them about every 4 rolls helps to achieve a uniform and smooth ball.

Step 5

Keep truffles chilled until ready to coat.

Step 6

Finely chop the chocolate and place it in the top of a double boiler making sure the water does not touch the upper bowl/pot. Melt gently, stirring occasionally until liquid and smooth.

Step 7

Pour melted chocolate into a small wide glass or wide mouth 250ml mason jar. Using a skewer or toothpick dip each ball into the melted chocolate to cover completely. Remove immediately and allow excess chocolate to drip off. Place truffle on a clean parchment-lined tray and twist toothpick gently to remove. Repeat the dipping process for each truffle. Chill truffles until firm. Alternatively, you can dip each truffle by placing one at a time directly in the melted chocolate and removing with a fork from underneath the truffle, allowing the excess chocolate to drip off.

Step 8

Decorate truffles by drizzling remaining dipping chocolate over each truffle and garnish with your favourite edible decoration.