1. Lightly cook the sage leaves in the butter. Add sage to cream and bring to boil. Cover with plastic wrap and set aside and allow to infuse for 15 minutes. Strain the cream and re-weigh to ensure there is 200g cream – top up if needed. Bring cream to boil again then pour over chocolate and let sit for one minute.
2. Stir mixture in a circular motion until it is emulsified into a ganache.
3. Allow the mix to set – 1-2 hours in the refrigerator.
4. Meanwhile, toast and cool any nuts or coconut with which you may wish to coat the truffles.
5. Once the mixture is set and firm, remove from the fridge.
6. Take teaspoon size scoops and roll the mix into balls, (can be larger or smaller depending on your preference).
7. Place on lined trays. May need to be placed back in fridge if it is a warm day.
8. Wash and dry your hands.
9. Roll balls in mix of your choice; nuts will need to be pressed on as you roll and for fine ingredients like cocoa, just toss the ball in a bowl of sifted cocoa.
10 Kept in the fridge, they will keep up to 2 weeks.
11. Kept out of the fridge they will last 4-5 days.
12. Serve at room temperature.
