So you'd probably better make more than you think you'll need!
Here's how to make them:-
Prep: 10 minutes plus chilling
Cook: 10 minutes
Makes approx. 25
275g dark chocolate, 54% cocoa, chopped
150ml double cream
25g unsalted butter
2 tbsp Camp Chicory & Coffee Essence
125g white chocolate, chopped
To decorate, edible gold leaf and gold shimmer powder
Place 150g chopped dark chocolate in a large heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water. Add the cream, butter and Camp essence and heat gently until just melted, stir until well combined. Cool and then chill until almost set, about 3-4 hours.
Using a melon baller or teaspoon and using lightly oiled hands, mould into approx. 25 round balls and place on a tray lined with baking parchment. Chill until firm.
Melt the remaining 125g dark chocolate and the white chocolate in 2 separate small bowls over 2 small saucepans of simmering water until melted. Allow to cool slightly.
Dip half the truffles in the dark chocolate and half in the white chocolate, using 2 forks to completely cover. Place on a tray lined with baking parchment and again chill until set.
To decorate, place gold leaf on the dark truffles using a clean dry paint brush and dust the white truffles with gold shimmer powder.
Cooks tip
Try dusting half in cocoa and half in icing sugar for a quick alternative.