Heat the pure cream over medium heat until just before boiling.
Meanwhile finely chop chocolate and place in a small heatproof bowl.
Remove the cream from the heat and add any flavourings to the cream at this point.
Pour the heated cream over the chocolate and leave for 1-2 mins to melt. Then stir until all smooth and combined.
Refrigerate for 2-3 hours until the mixture is firm enough to roll into balls. If the mixture is too firm, leave out of fridge to soften slightly before rolling.
Roll into teaspoon size balls, initially keep the shape rough, as your hands may be warm. Then roll in cacao powder and perfect the shape of the ball. It is best to do this in a cool place if possible.
This recipe makes approximately 15 truffles, depending on the size. The prep time doesn't include chilling.
Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used.