STEM GINGER TRUFFLES

The kick of the ginger complements the richness of the dark chocolate and the cider brandy. Preparation 10 minutes, plus setting Cooking 10 minutes Serves 4-6 300G GOOD-QUALITY DARK CHOCOLATE (70% COCOA SOLIDS)

50G ORGANIC BUTTER

2 PIECES STEM GINGER IN SYRUP, CHOPPED 250G ORGANIC CREAM

50G SOMERSET CIDER BRANDY PINCH OF SEA SALT

COCOA POWDER, FOR DUSTING

1 Place a pan of water over a medium-high heat and bring to a gentle simmer. Add the chocolate, butter and ginger to a heatproof bowl. Place over the top of the pan to melt.

2 Once melted, add the cream, brandy, ginger syrup and a pinch of salt. Mix well.

3 Remove from the heat and pour into a container. Put in the fridge until set.

4 Add cocoa powder to a tray or bowl ready to coat your truffles. Take a small amount of the set truffle mixture and roll into a ball. Toss in the cocoa powder generously.

5 Place on a plate or tray and repeat process until all the mixture is used. If your truffles look a bit lumpy, return to the fridge to chill. When chilled and coated in the cocoa powder, they will be easier to reshape. Add another coating of cocoa powder if necessary.