Dietary guidance: v
9oz/250g deluxe belgian plain chocolate
3 1/2 oz / 95g unsalted butter
3 1/2 oz / 95g ginger nut biscuits
1 tablespoon malt whisky
2 rounded tablespoons cocoa, sieved
Break up the chocolate and put it in a bowl with the butter, then place the bowl over a pan of gently simmering water. Melt the chocolate and butter very carefully, making sure the water does not boil. Finely chrush the ginger biscuits using a food processor. Then tip them into the chocolate mixture, along with the whisky and stir well.
Transfer the whole lot into a shallow bowl and, once cold, leave it in the fridge for a couple of hours to firm up.
Using a teaspoon or melon baller if you have one, spoon out some of the mixture and, with the palms of both hands, form it into balls. The mixture may seem rather solid at first, but the edges will soon soften up. Place the cocoa in a bowl and carefully roll the truffles in this to coat them.
Place each one on a board while you continue with the others: you should make about 24 altogether. Do not worry if they are rather misshapen - this just means handmade!
Then get creative and make some pretty boxes to make the perfect gift!