I made these at Christmas for the family
This is one of Antonio Carluccio's recipes
150ml/1/4 pint extra thick double cream
300g/10oz good quality plain chocolate (I used Belgium milk chocolate instead)
3 tablespoons brandy, rum or orange flavoured liquer (Quantro)
(Here you can buy tubs 150ml of the extra thick cream with the brandy etc already in it)
Cocoa powder for dusting (variety can be made by using crushed amarreto biscuits or dessicated coconut for covering the chocloates with or melt some chocolate and cover them with that.
Heat the cream without boiling Remove from the heat and stir in the chocolate
Leave for 2/3 minutes then stir until chocolate is melted and smooth.
Pour mixture inot a bowl and chill until firm (approx 2 hours)
Dust hand with the cocoa powder and shape teaspoonfuls of the mixture into small balls roll in more cocoa powder
(I didnt dust my hands with the cocoa powder I just made sure my hands were damp it worked better- especially if you were covering the chocolates with a variety of coverings. I keep mine in the fridge until I want to hand them out. They freeze well too.
ps These are excellent for putting inches on the hips!!