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Delicious homemade Chocolate Truffles. As they are made with fresh cream, they should be consumed within 3 - 4 days.

Basic recipe for truffles: 
8 oz ( 225g ) good quality plain chocolate ( 70% cacao )
5 fl oz ( 150ml ) double cream
2 oz ( 25g ) unsalted butter 
2 tablespoons of plain yoghurt
cocoa for dusting
almonds ( finely chopped )
chocolate coating:
2oz ( 50g ) plain chocolate
1/2 teaspoon groundnut oil
melt in a bowl over hot water, then add oil and mix together

Rum and raisins:
1 tablespoon of raisons (coarsely  chopped )
rum, enough to cover raisins, cover and leave overnight
then mix with basic truffle mixture

Ginger truffles:
candied ginger ( finely chopped )

1. break chocolate into small pieces, place in a bowl over a pan of hot water until the chocolate melts. Do not let the bowl touch the water.
2. add the butter, cream, yoghurt and blend it all together
3. divide into three, keeping 1/3 plain, mix in the rum and raisins into 1/3 and the ginger the other
4. keep refrigerated until firm
5. shape into small balls
6. dust  truffles with cocoa, or chopped almonds or coat in chocolate
7. decorate some with pieces of candied ginger or whole almonds 
8. when set place into little paper cases

Bon Appétit