Sloe gin truffles

Put the truffles into petit four cases and present them in an attractive vintage box or tin.

PREPARATION 5MIN COOKING 15MIN MAKES ABOUT 24

★ 100ml double cream

★ 250g dark chocolate, broken into pieces

★ 2tbsp sloe gin

★ 1tsp vanilla extract

★ Cocoa powder, for dusting

1 Pour the double cream into a small pan and bring to the boil.

2 Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to melt, stirring once or twice until smooth.

3 Pour the cream into the melted chocolate, stirring until smooth. Allow the mixture to cool to room temperature before adding the gin and vanilla. Beat (using beaters, not a whisk) until the mixture lightens in colour and looks fluffier. Chill for 10min or so to firm before forming the truffles.

4 Sift a thick layer of cocoa powder onto a tray lined with baking parchment. Cover another with petit four cases. Using 2 teaspoons, drop small blobs of the mixture into the cocoa. Dust your fingers with cocoa and quickly roll each one into a ball; roll in more cocoa and place inside a case.