EGGNOG TRUFFLES

These pretty chocolate truffles are simple to make and perfect for gifting or enjoying at the end of a meal

MAKES about 15 * PREP 30min, plus chilling * COOK 5min

* 100ml (3½fl oz) double cream * 250g (9oz) white chocolate, broken into pieces

* 25g (1oz) butter

* 2tbsp brandy or spiced rum

* ½tsp vanilla bean paste or extract

* A generous grating of nutmeg

❶ Put the double cream, 200g (7oz) of the chocolate and the butter into a large heatproof bowl, set over a pan of barely simmering water. Heat gently until melted, then remove from the heat and stir in the brandy or spiced rum, vanilla bean paste or extract and nutmeg, to taste. Leave to cool and then chill until firm.

➋ Finely grate the remaining chocolate onto a plate. Scoop out teaspoons of the mixture and shape into balls. Coat in the chocolate and pop into petit four cases, if you like. Store in the fridge and eat within 5 days. To gift, pack in boxes or cellophane bags tied with ribbon.