METHOD:
Break the chocolate into pieces and put in the bottom of a Denby bowl.
In a saucepan, gently heat the butter and cream, until the butter is melted and the everything is just simmering. Do not allow to boil.
Take the saucepan off the hob and pour the mixture over the chocolate, stirring slowly until everything is combined.
Allow to cool and chill overnight in the fridge.
Prep all your toppings and pop into separate Denby bowls.
Line your surface with baking paper.
To make your truffles, use a melon baller to create little balls. Keep a jug with hot water handy to clean your melon baller and help release each truffle.
Roll each truffle in a different topping to coat and leave to dry. Chill in the fridge to set.
Pop a selection into their favourite Denby mug for an indulgent and thoughtful homemade treat.
