100g Drinking Chocolate (By all means experiment but Cadbury's seems to be the one that dissolves to make the smoothest truffles)
50g Icing Sugar
Cream butter and sifted icing sugar together and add the chocolate powder. You might need to leave the bowl in the fridge at this stage if it is all too gooey.
When it is firm enough roll about a heaped teaspoonful of mixture into a small ball and roll in a shallow bowl of something to cover it. Put into a small paper case.
Try any of the following coverings :-
Hundreds & Thousands
Drinking Chocolate Powder