Health food: chocolate truffles

Just chocolate - 70% or 85%, depending on how bitter you want it - cream and butter. If I'm serving it to other people, I'll scoop it out in chunks and dust with cocoa, but I'll admit it's quite common for me to whip up a batch and just dig in with a spoon whenever I pass the fridge.

There are tweaks and additions. I've added hazelnut butter, for a gianduia effect; champagne; rum; coffee. I've whipped the cream, which makes the truffle lighter and more melting. You could add any liqueur; the only rule with adding booze is that less is more, in this instance - otherwise the alcohol overwhelms the flavour of the chocolate.

The proportions are 45% double cream, 45% chocolate, 10% butter. Melt the chocolate and butter together, then beat in the cream. The only potential pitfalls are letting the chocolate get too hot, in which case it separates, and dallying too long in mixing in the cream. In either case you won't get a smooth glossy mixture, but it'll still be perfectly edible.

And made with 70% chocolate, there's only about 3gram carb in a couple of 10-gram chunks. 85% would work out about half that.