Three different finishes for dark, alcoholic truffles: dusted with cocoa or dipped in dark chocolate then finished with edible gold leaf (from cooks’ shops that specialise in baking and walnut.
Break the 250g/10oz chocolate into small pieces. Bring the cream to the boil in a small pan.
Stir in the chocolate, stirring until melted.
Turn into a small bowl and stir in the alcohol.
Leave to cool, cover with clingfilm and chill until set.
Line a tray or baking sheet with non-stick baking paper.
Dust your hands with cocoa to avoid excessive stickiness and, using a sturdy teaspoon, scrape up a spoonful of chocolate and quickly roll between your hands to make a cherry tomato-size ball, not worrying too much about shape.
Transfer to the baking paper, continuing until the mixture is finished. Dust one third of the balls with cocoa.
Break the 100g/4oz chocolate into small pieces and melt in a bain-marie.
Use one toothpick or kebab stick to spear the un-dusted truffles and dip into the hot chocolate. Shake off excess and use the other toothpick to disengage the truffle. Continue until all the truffles are coated.
Press a piece of walnut lightly into half the chocolates and carefully cut and paste a piece of gold over the others.
Chill then keep chilled, covered with clingfilm, until required.
Lindsey Bareham's website is www.lindseybareham.com