# Place the chocolate, cream and butter in a medium bowl and place this on top of a pan of simmering water. Stir until the mixture melts. Remove from the heat and stir in the brandy, rum or liqueur. Cool, then chill in the fridge for about 1 hour or until firm
# Use 2 teaspoons to scoop sixteen lumps of the mixture, shaping it with the spoons to make rough egg shapes. Place these on a plate and chill again for 5 mins.
# To finish the truffle eggs, roll them in a cocoa powder or chopped almonds and lightly roll in your hands to make little Easter eggs. Alternatively, lightly roll the eggs in your hands, place the chocolate eggs on a rack. Spoon the two kinds of melted chocolate into separate piping bags and drizzle them over the eggs. LEave to set then chill. Pack into gift boxes and chill.