Annabel Karmel's Chocolate truffles

Break the chocolate into small pieces and put in a heatproof bowl with the cream and butter. Split the vanilla pod, scrape the seeds into the bowl, then add the pod.

Put the bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water, and melt the chocolate and butter, stirring until smooth. Remove the vanilla pod.

Transfer the bowl to the freezer and cool for 10-20 minutes, stirring every five minutes until the mixture has thickened.

Line a baking tray with baking parchment. Spoon out mounds of mixture with a teaspoon and roll in your hands to form a ball.

Refrigerate for around two hours until firm, then dust with cocoa or desiccated coconut. If you are making these for adults, add a splash of brandy or rum to taste. Store in the fridge and eat within a week.