If you’re using a chocolate bar, cut it in small pieces and put inside a large bowl. If you’re using chocolate chips, simply place them in a large bowl.

In a small pot, bring the cream to a low boil. Pour on the chocolate, wait a minute and mix well until it has a shiny consistency. Add the alcohol if using. *if you add a tablespoon of alcohol, deduct a tablespoon of cream to avoid the truffles being too soft*

Pour into a rectangle mold lined with wax paper (see picture above) and place in the fridge for a few hours, or in the freezer if you don’t have enough time. Once the chocolate is well set, remove from the fridge and cut 1cm-large strips. Cut these strips in four. You should end-up with about 60 1cm2 squares, which I find is the perfect size.

Slightly roll each square between your palms to make it rounder. Roll the truffles in the coating (for example in some cacao powder mixed with cinnamon) and keep them in the fridge in an air-tight container.