Break the chocolate into a heatproof bowl and melt over hot, but not boiling, water, stirring occasionally.

Remove from the heat and stir in the cream and Cognac (or use any brandy). Sift in the icing sugar and mix until smooth.*

Place a sheet of clingfilm directly on the surface of the mixture and chill in the fridge for 1 hour, or until firm enough to handle.

Mould into small, rough ovals (to resemble real truffles) and roll in the sifted cocoa.

*Or, even easier, press the mixture into a rectangular baking tray and chill until firm. Then simply cut into small squares and lightly 'roll' them in sifted cocoa.

Pack into airtight containers and store in the refrigerator or freezer until serving.

Cook's note: This recipe, by Philippa Cheifitz, originally appeared in The Cosmopolitan Cookbook and is one of TASTE magazine editor Sumien Brink's all-time favourites. Read why here.