Anyway, I have been making truffles for the past couple of years ... and although I find it quite fiddly - it is getting easier. Trouble is - I eat too many of them!!
Here is my Dad's Truffle Recipe .... enjoy! The amounts are huge (chef quantities!) so you will need to scale down!
1 kg couverture
(chocolate ... in the past I have used good quality choc (Green & Blacks, Sainsburys own, proper Belgian couveture)
200g unsalted butter
1 pint double cream (350ml if using white choc)
Melt the couveture and butter over a bowl of hot water
Bring the cream to the boil and whisk onto the couveture and butter mixture
Add the liqueur and pour into a container to set. I put it in the freezer until I am ready to use.
Using a melon scooper, scoop out balls of chocolate, cover in melted chocolate (make sure that it is body temperature and not too hot) or roll in cocoa powder. The chocs will keep for a couple of weeks (in theory!!) if kept in the fridge.