Dark chocolate truffles

Ingredients

• 250g/10oz dark chocolate, minimum 70% cocoa solids
• 125ml/5oz double cream
• 2 tbsp brandy, rum, whisky or Bailey’s

To decorate:

• 2 tbsp cocoa
• 100g/4oz dark chocolate, minimum 70% cocoa solids
• 10 walnut halves
• 1 sheet 24ct edible gold leaf
• 2 toothpicks or 2 wooden kebab sticks

Method

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