Delicious after-dinner treats for grown-up Christmas celebrations.
142ml carton double cream
200g bar dark chocolate, broken up
4 tbsp Tia Maria (or Kahlúa, Cointreau or Frangelica)
icing sugar and cocoa powder, to coat
Takes about 20 minutes, plus chilling • Makes about 30 chocolates
1 Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hours, or overnight.
2 Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder.
3 Take a teaspoon and scoop nuggets of truffle mix out of the bowl and on to either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack in boxes and chill. Can be stored in the fridge for up to 2 weeks.
• Per serving 71 kcals, protein 1g, carbohydrate 7g, fat 4g, saturated fat 3g, fibre none, added sugar 6g, salt 0.04g