• 250 mL (1 cup) 35% cream
• Your choice of :
• - 75 mL (1⁄3 cup) infused espresso coffee
• - 5 mL (1 tsp.) fresh ginger, grated
• - 2 mL (½ tsp.) cayenne powder
• 250 g (8 oz.) semi-sweet chocolate
• 75 mL (1⁄3 cup) butter at room temperature

1. Heat cream and selected flavour ingredient (coffee, ginger or cayenne powder) in a double boiler.
2. Incorporate chocolate.
3. Add butter in pieces and mix thoroughly. Cover and refrigerate for about 2 hours or until consistent enough to shape into truffles. Make small balls and place in freezer for 15 minutes.
4. Shape into truffles and place in freezer for 30 minutes. Roll between your palms to make truffles as uniform as possible. Roll in cocoa powder

Serves : 30 truffes