Easter is the perfect excuse the gorge on chocolate, but far better to eat less but eat better say I. Dark chocolate (of course) with booze is my favourite chocolate combination, and I often run out of stocks. There is invariably nothing in the supermarkets that hits the spot, and I have yet to convince chocolatiers to stay open late for occasions when I realise I have none, so imagine my relief when I discovered how easy it is to make your own boozy dark chocolate truffles. This has a very high score on the low faff/high satisfaction ratio.

  • 100g dark chocolate (I use Green & Blacks 85%), plus 20g or so for grating
  • 100g double cream
  • 10 soft prunes
  • 50ml or so of brandy

A day before (two would be better) you make the chocs, put the prunes in a small bowl, pour over the brandy and cover in cling film. Leave at room temperature.

Come Chocolate Day, take the prunes out of the brandy and roughly chop. You want chewable pieces, not annoying little bits.

Chocolate in porringer

Put the cream and 100g of chocolate in a bain-marie over simmering water. I use a porringer, which is basically a bain-marie & saucepan set with a lid, and makes life incredibly easy, but we stock both. As the chocolate melts, give is a stir and incorporate into the cream. When fully mixed, add the prunes, a couple of tablespoons of the brandy and stir well to combine.

Cover the bain-marie of chocolate/put the lid on the porringer, and leave to cool. When cool, put in the fridge for 2 hours to firm up.

Line a baking tray (or chopping board – anything to leave your chocolates in the fridge on) with baking parchment.

Finely grate the rest of the chocolate into a large bowl.

You can use a melon baller for this part – I use my fingers. Take out truffle sized pieces of chocolate and roll into a ball between the palms of your hands into balls. Dip and roll around in the grated chocolate to coat, then place on the lined tray/board.

When all are done, pop into the fridge for a couple of hours to firm up again before eating. They’re best taken out half an hour or so before eating; you’ll get more flavour from them that way. They’ll keep in the fridge in an airtight container for 3 days.