Chop the chocolate into small pieces and place in a bowl.

Place the cream in a small pot and bring to scalding point, just before boil.

Pour the hot cream over the chocolate and let it stand for 2 minutes. Emulsify the mixture with a spatula, starting at the centre and working in circles, until the mixture is thick and glossy.

Place the ganache in a container and cover the surface with plastic wrap to stop a skin from forming.

Put the ganache in the fridge to harden and once the ganache has set, roll into balls and then roll the truffles in cocoa powder or sprinkles.

Store the truffles in the fridge until serving.

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