Chocolate Truffles

My daughter rolled these

You will need             200ml double cream
                                  75g light muscovado sugar
                                  250g best quality dark chocolate, finely chopped or grated
                                  pinch of sea salt

Line a baking tray with non-stick paper.
Put cream, sugar and salt in a pot on medium heat, bring to the boil and stir to dissolve the sugar. Simmer gently for 1 minute.
Melt the chocolate by pouring the cream into it and stir until smooth.
Add your flavouring:
                                25g of chopped stem ginger
                          or   25g chopped candied orange peel
                          or   25g toasted dessicated coconut
                          or   2 tbsp of your favourite tipple (Brandy, Cognac, Amaretto,
                                Irish Liqueur, etc)
 Mix thoroughly and leave to set in the fridge for 2 hours.

Scoop one tsp of chocolate into your palm, roll it quickly into a ball, roll in coconut, chopped nuts, cocoa or icing sugar and put on the tray. Chill the truffles until firm.

This amount makes about 30+ truffles and chilled they keep for about 1 week.