I need Truffle restraints

Chambord and Brandy Truffles (makes about 40)

Faced with a birthday desert challenge, I made chocolate heaven. I hadn't quite grasped how the different layers of a truffle are what make it great - this recipe brings that out nicely. The alcohol gives fruity depth and changes the texture of the inside of your truffle, the dark chocolate coating adds bite, and rolling in coco powder gives sweetness with that messy talc like touch.

Truffle Mix:
60g milk chocolate
150g dark chocolate
150g unsalted butter
40mls brandy
120ml Chambord

Rolled in:
120g melted dark chocolate
40g coco powder

Break the milk and dark chocolate into small bits and heat until nearly melted. In a small saucepan heat the brandy and the Chambord - just until too hot too touch, not boiling. Add this mix too the nearly melted chocolate. Chop the butter into little cubes - gradually mix the butter into the mix. Line a square / rectangular (one that is nice and deep and not too wide, about 14cm squared is good, depth anything from 2 inch’s up works) with cling film. Pour in the mix and refrigerate for 3hours or until set. Take out cut into small cubes, roll in melted chocolate then coco powder and place back in the fridge. Ready when you are.