Tiramisu truffles

• double cream↗140ml ml
• unsalted butter↗25g g
• dark chocolate↗150g g

  chopped

• marsala↗60ml ml
• strong espresso powder↗1 heaped tbsp tbsp

  plus extra for dusting

• white chocolate↗250g g

Step-by-step instructions

1. 1

   Gently heat the double cream and butter until just steaming. Put the dark chocolate in a heatproof bowl, pour over the warm cream and stir to melt. Stir in the marsala, then mix the espresso powder with 1 tbsp boiling water and add this as well. Chill for 1-2 hrs, or until firm enough to scoop. Use a teaspoon to scoop the mixture and gently roll into balls using your hands (you may want to use gloves). Put on a lined baking tray and freeze for 30 mins.

2. 2

   Heat the white chocolate in the microwave for 1-2 mins, or until melted, then dip each ball in the white chocolate and return to the tray using a fork. Dust with a little espresso powder while the chocolate is still soft. Return to the freezer for 10-15 mins to set. Will keep in the fridge for three days.