Frangelico truffles

1.Bring a small saucepan half full of water to a very gentle simmer. Place the chocolate, cream and frangelico in a heatproof bowl that is big enough to sit on top of the saucepan without touching the water below.

2.Place the bowl on top of the saucepan and melt gently for a few minutes until almost smooth, stirring regularly. Remove the bowl from the pan, stir until velvety smooth and set aside. Discard the water in the saucepan.

3.Line the base and sides of a 20cmx10cm loaf tin with baking paper (you could use a flat-based plastic container). Pour the chocolate mixture into the tin and place in the freezer for 30 minutes until set. (If making a couple of hours or a day in advance, simply refrigerate until set).

4.When the truffle mixture has set, remove from the freezer. Cut into 12 squares and roll each into a ball. Roll in the cocoa to coat and refrigerate until you are ready to serve. Alternately, slice into 12 squares and dust liberally in cocoa. Serve with glasses of frangelico.