First roughly chop the dark chocolate and place into a heat resistant bowl

Place the double cream in a saucepan and bring to a gentle simmer. Do not boil. Bring it just till the point where the cream around the edge of the pan is bubbling

Pour the cream over the chocolate and give a gentle mix just to ensure all the chocolate has been submerged

Allow to sit for 1 minute, and then add the butter

Place the bowl of ganache into the refrigerator for 30 minutes. It should be soft enough to scoop but firm enough to roll by hand. If it is still too soft, leave it for a further 10-15 minutes. If it has firmed up too much then microwave in 10s increments to slightly soften

To prepare the hazelnuts, lightly toast them in a pan on low heat for 5-6 minutes. Then pulse them through a food processor till coarsely ground. Leave a few whole hazelnuts aside for placing in the centre of the truffle

Take a heaped tbsp of the set ganache and roll by hand into a smooth ball. Dunk into cocoa powder and shake off any excess and leave aside

For coconut truffles, coat in desiccated coconut. You can also toast the coconut till golden for extra nuttiness if you wish

For hazelnut truffles, take the tbsp of ganache and flatten, place 1 hazelnut in the centre then pinch the sides together. Roll into a ball and coat with the coarsely ground hazelnuts

Place all the truffles into the fridge for 1-2 minutes, and then enjoy