Put chocolate in a heatproof bowl. Place butter and cream in a small saucepan, stir over low heat until butter has melted. Bring to boil, remove from heat.
- Pour the hot cream mixture over the chocolate. Stand for 2 min. Using a metal spoon, stir until chocolate is melted and mixture is smooth. Stir through Cherry Ripe and liqueur. Chill for 3-4 hr or until firm enough to roll.
- Sift cocoa onto a plate. Remove truffle mixture from fridge and roll heaped teaspoons into small bite-size balls. Roll in cocoa and place on a lined tray. Cover and chill until firm.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months. Bring to room temperature before serving.
Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE/RICHARD WHITBREAD