Ingredients Makes about 25 truffles 150ml double cream 225g dark chocolate (70% cocoa solids), broken into small chunks 25g unsalted butter pinch of salt white icing or melted white chocolate(optional) 1 Place 150g of the chocolate chunks in a mixing bowl. 2 Heat the cream in a pan over a low heat. Just before the cream comes to a boil, add the butter and then take it off the heat. Stir until butter has melted. 3 Add this hot mixture to the chocolate pieces, whisking continuously so that the chocolate melts slowly. 4 Add the salt to the chocolate mixture and mix gently. Don't worry if the chocolate mixture 'splits'; if it does, just add a drop or two of boiling water and whisk. Place this in the fridge for at least 2 hours until firm. 5 Line a baking tray with greaseproof paper. Take the chocolate mixture out of the fridge. Take a teaspoonful and roll it into a rough ball shape and place on the tray. Repeat until all the chocolate mixture has been used. Place the tray in the fridge for half an hour or until firm. 6 Break the remaining chocolate into small chunks and place in a heatproof bowl. Place the bowl over a pan of barely simmering water (make sure the bowl doesn't touch the surface of the water). Stir the chocolate with a metal spoon until it melts. 7 Take the truffles out of the fridge. Slide a fork under a truffle, and place it in the melted chocolate. Gently turn the truffle in the chocolate to coat evenly. Lift the truffle out of the melted chocolate and tap the fork a few times against the side of the bowl to remove excess chocolate. Place the truffle back on the lined tray by sliding the fork gently out from underneath the truffle. 8 Put in the fridge for 10-20 minutes to set. To make the truffles look like hot-cross buns, you can pipe a cross on top of each truffle with white icing or melted white chocolate.