Christmas Truffles

7oz dark chocolate (good quality)
1/3 cup thickened cream
1 tablespoon of orange liqueur (or try rum)
3oz unsalted macadamia nuts (almonds or hazelnuts would be fine too)

Coatings - dark cocoa / shredded coconut / chocolate sprinkles / finely chopped almonds

Put the chocolate and cream in a heatproof bowl (or double saucepan) and place over a saucepan of simmering water (make sure bowl does not touch the water). Stir until chocolate melts. Remove the bowl and stir in the liqueur and nuts. Cover and place in the fridge for a couple of hours or until firm enough to roll into balls. Line a tray with non stick paper, roll teaspoons of mixture into balls and place on tray. Put in freezer for about 30 minutes then roll the balls quickly to smooth the surface and roll in desired coating.

Makes 36. They will keep in an airtight container in the fridge for a week.