Chocolate Truffles by Ross Burden from Good Food Live For a deliciously moreish edible Christmas present try

Ross Burden's simple reci pe for home-made brandy truffles Servings: Makes approx 50 Level of difficulty: Easy Preparation Time: 10 minutes Cook ing Time: 5 minutes Ingredients 600ml double cream 400g dark chocolate, 70% cocoa solids 15g Butter 1 tbsp Brandy Cocoa Powder, for dusting Method 1. In a heavy-based saucepan heat the double cream gently until warm. Add t he chocolate pieces and cook, stirring, until the chocolate has melted. 2. Mix in the butter and brandy and cook gently, stirring, until a thick chocolate mixture has formed. 3. Remove from the heat, cover and chill and allow the mixture to coo l and firm up. 4. Shape the mixture into small balls, the size of large marbles. R oll the truffles in cocoa powder, coating thoroughly. Store in the refrigerator for up to 3 days. Chocolate Sauce from Tamasin Day-Lewis A delectable chocolate sauce from Tamasin Day-Lewis. Quickly made and fantastic with very cold Vanilla Ice Cream. Servings: 4 Level of difficulty: Easy Preparation Time: 5 minutes Cooking Time: 5 min utes Ingredients 100g dark chocolate, 70% cocoa solids, broken into small pieces 15g But ter 3 tbsp golden syrup, heated 3 tbsp whipping cream vanilla ice cream, to serve Method 1. Slowly melt the chocolate and butter in a heatproof bowl set over simmer ing water. 2. Remove from the heat and stir in the golden syrup and cream. Mix wel l and serve.