This is an adaptation from the cookbook Christmas with Gordon.

300ml cream
500g dark chocolate (must be 72% cocoa)
Bunch of fresh mint
150g of diced butter
150g of clear honey

1 Heat up the cream. Crush the mint leaves with a wooden spoon to release their flavour and add to the hot cream. Keep on a very gentle heat for 5 minutes then set aside for another 5 minutes to allow the mint to infuse.

2 Break up the chocolate into small pieces place in a bowl, adding the diced butter and the honey.

Advertisement

3 Strain the hot minted cream through a sieve over these ingredients and stir until all the chocolate has melted.

4 Pour this into a shallow dish or pan and chill in the fridge until firm.

5 Finely chop pistachio nuts or almonds and spread them across a dinner plate.

6 Roll the truffle mix into balls and roll these in the nuts to coat.

Store covered in the fridge until ready to serve.

Depending on the size of your truffles this should yield around 50, more than enough to give away for Christmas.