Julie Le Clerc: Handmade cranberry and almond chocolates

Handmade cranberry and almond chocolates. Picture / Carolyn Robertson

* Makes 24

1/4 cup cream
30g butter
250g dark chocolate, roughly chopped
1/4 cup dried cranberries
1/4 cup toasted slivered almonds, chopped
1 Tbs brandy or liqueur of choice
250g dark chocolate melts to coat

1. Melt cream, butter and chocolate together gently in a double boiler - or in a microwave using short bursts - then whisk until smooth. Add cranberries, almonds and liqueur and stir to combine. Cool to room temperature, then cover and refrigerate until set.

2. Roll mixture into walnut-sized balls and place on a tray lined with plastic wrap.

3. Gently melt second measure of chocolate. Dip truffles into melted chocolate and return to the tray to set. Keep refrigerated until ready to serve.