The cocoa powder tends to become damp if the truffles are left for much longer than a couple of hours. For an alternative finish which will store better, cut up 110g dark chocolate. Place in a bowl over a pan of simmering water to melt. Do not allow the chocolate to get too hot. Remove from the heat. When it is cool but still runny, place the cold truffles into the chocolate, remove with a fork then roll on a plate covered with grated chocolate. Place straight into petit four cases.
255g 70 per cent dark chocolate, coarsely chopped
100ml double cream
1 vanilla pod, seeds scraped
20g unsalted butter
1. Melt the chocolate in a bowl set over a pan of simmering water. Leave to cool.
2. Put the cream into a saucepan, add the vanilla pod and seeds and bring up to scalding point (just before boiling). Leave to cool. Remove the vanilla pod.
3. Beat the butter until very soft. Mix it into the chocolate, gently mix in the vanilla cream and leave to chill, until firm, in the fridge.
4. Shape into small balls and roll lightly in cocoa powder.
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Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe