Who doesn't like licking the bowl after making something tasty with chocolate? The white chocolate truffles in the video above are flavoured with egg nog to give an extra bit of festive sparkle (see below for full ingredients list). They'd make a great Christmas gift, so why not whip up a batch of these now and relax during the party season safe in the knowledge that you don't need to fight your way through crowds of shoppers buying last-minute presents?
If darker chocolate is more your thing (and recent studies have linked it to better brain health), this chocolate tree 'bark' would also look great as a Christmas present, especially if wrapped in cellophane and tied with a sparkly ribbon.
More edible gifts
Mint white chocolate hearts
Glazed chocolate ginger hearts
Snowman bowl and chocolate spoons
Quick and easy cream cheese brownies
Rocky road ice cream sundaes
Luxurious velvety hot chocolate
Triple chocolate cupcakes
Try something different
Boozy chocolate panna cotta
Apricot, orange and ginger marmalade
Chocolate brioche sandwich
Chocolate risotto (not as odd as it might sound)
Makes about 30
360g good quality white chocolate
80mls double cream
1 tbsp brandy or rum
½ tsp freshly grated nutmeg
A pinch of ground cinnamon
360g white chocolate for coating
Grated nutmeg to decorate
Melt the chocolate, cream, brandy, nutmeg and cinnamon in a heatproof bowl over a pan of simmering water, being careful not to let the bowl touch the water. Stir until completely smooth then chill for about two hours until hard.
Take a teaspoon and remove heaped spoons of the truffle mixture. Roll between your hands to form spheres. Place on a plate covered in non-stick paper and chill again for another hour.
Melt the chocolate using the same method as before. Dip each truffle into the chocolate using a spoon and fork. Drain as much chocolate from the truffle as possible and transfer to a tray lined with greaseproof paper. Grate a little nutmeg over each truffle. Leave to set either at room temperature or in the fridge, though be aware a bloom is more likely to develop on the chocolate if you use the faster fridge method.