600g chocolate
235ml double cream
25g butter
Coverings: cocoa, toasted flaked almonds, dessicated coconut etc.
Break the 450g of chocolate into squares, put into a food processor until it's in small pieces. Place into a large bowl, cut butter into small pieces and add to the bowl. Heat the cream in a saucepan until just beginning to boil, pour over the chocolate and allow to stand for a few minutes until the chocolate is melted. Mix everything together until smooth. Allow to cool, cover and place in the fridge overnight.
Melt the remaining chocolate in batches. Take out of the fridge, shape into small balls. Roll the balls into the melted chocolate and into the coverings. Allow to set.
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