3-ingredient truffles with berry coating
1 cup of double cream
50g unsalted butter
Put cream and butter into a saucepan and heat until the butter melts and the cream reaches simmering point. Remove from heat and pour over chopped chocolate. Stir until you have a smooth mixture. For more berrylicious taste, add some berry powder at this point - divide into bowls if you are making more than one flavour. Chill for at least 4 hours.
Once set, scoop out the truffles with a mellon baller or teaspoon. Roll in berry powder or cocoa powder until evenly coated. Store in fridge.