Makes 20 (Serves 8-10)

250g bitter, dark chocolate (ideally 75 per cent cocoa solids)
200ml thick double cream
2 tbsp cognac
540g can marrons confits au sirop
75-100g sifted cocoa
20 mini-muffin size foil cases with liners
Icing sugar, 1 sheet edible gold leaf (optional)

Chop the chocolate coarsely into a microwave-proof bowl and microwave on high in 3-4 x 30-second bursts until all the chocolate has melted. Stir in the cream and cognac, mix to a smooth ganache and cool. Refrigerate for 25-30 minutes until semi-hard. Drain the can of marrons confits au sirop (candied chestnuts in syrup), then cut 5 into quarters to make 20 pieces (save the rest and serve on the side along with the truffles). Roll walnut-sized chunks of ganache into neat balls and dust well with cocoa. Push in a quarter marron piece, then reseal the ball. Roll again in sifted cocoa. Place each truffle into a foil cup case with liner. Chill until 2 hours before serving. If liked, decorate some with a dusting of sifted icing sugar, fragments of edible gold leaf or fine ribbon.

FEATURE CLARE FERGUSON
STYLING KAREN SMITH
PHOTOGRAPHS PETER CASSIDY
JANUARY 2008