Break 70% chocolate in a pan.

Then melt it in a bain marie,

Stir in,  as gently as you can,

Double cream, to make it as rich as can be.

Now add some glugs of whisky or better still rum,

Then stir some more till the aroma’s seductive,

A rich ganache is what the mix should become,

Your time spent stirring gently is highly productive.

Now take it reverently from the heat,

And set it aside to firm up and cool,

Avoid a taste, ‘cause that would be a cheat,

Even though the smell makes you salivate and drool.

Place in a covered container in your fridge,

To really get cold and untainted by other scents,

Don’t be tantalised to taste a smidge,

No matter how much it tempts and torments!

Once firm yet pliant and moderately hard,

Roll it into small balls in cocoa powder,

This should be done with great care and regard,

Your first batch of truffles – you couldn’t be prouder!