It’s almost that time of year, when chocolates and flowers are wiped from shelves as people rush to find their loved ones something for Valentine’s Day on February 14. And even though any kind of present is usually a good present, in most cases a homemade gift is always the way to someone’s heart.

These delicious chocolate truffles will help you spoil your loved one, and they are also super simple to whip up in no time at all. Stored in a cool, dry place, these will be fine to eat within a few days, but you can also pop them in the fridge to extend their life for up to two weeks. Enjoy!

Makes 50

Ingredients

• 1 cup thickened cream
• 2 tbsp Chambord (raspberry liqueur) or Grand Marnier (orange liqueur)
• 200g good-quality dark chocolate (70% cacao), finely chopped
• Dark cocoa powder, for coating

Method

1. In a small, heavy saucepan, heat cream over medium heat until hot but not boiling. Remove the pan from the heat and add Chambord and chocolate. Set aside for 2 minutes then whisk until smooth. Pour the mixture (ganache) into a shallow dish, cover, and refrigerate for about 1 hour, or until set.
2. Line a baking tray with baking paper. Dip a 2.5cm melon baller into a cup of hot water, shake off excess water and scoop out the ganache to form a small ball. (Dipping the baller into hot water makes it easier to scoop up the ganache and release the truffle.) Transfer the truffle to a baking tray. Repeat to form the remaining truffles, dipping the baller into the hot water as needed. Refrigerate for about 20 minutes, or until the truffles are firm.
3. Roll truffles between your palms to shape, then coat in cocoa powder, shaking off any excess cocoa. Serve the truffles or transfer them to a container, cover and refrigerate. Let stand at room temperature for about 10 minutes before serving.