Easter simnel truffles recipe
 Chocolate truffles are a decadent treat at any time but this Easter version is irresistible. 200ml/7fl oz full-fat milk or double cream1 cinnamon stick, crushedhalf a nutmeg, grated75g/2¾oz muscovado sugar300g/10½oz dark chocolate (preferably with 62% or more cocoa solids), finely chopped5 tsp brandy100g/3½oz marzipan 200ml/7fl oz full-fat milk or double cream 1 cinnamon stick, crushed half a nutmeg, grated 75g/2¾oz muscovado sugar 300g/10½oz dark chocolate (preferably with 62% or more cocoa solids), finely chopped 5 tsp brandy 100g/3½oz marzipan 100g/3½oz cocoa powder100g/3½oz icing sugar25g/1oz ground cinnamon10g/¼oz ground nutmeg400g/14oz dark chocolate, melted and tempered 100g/3½oz cocoa powder 100g/3½oz icing sugar 25g/1oz ground cinnamon 10g/¼oz ground nutmeg 400g/14oz dark chocolate, melted and tempered Method For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set.Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray.For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use.Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Eat the truffles at room temperature, so they are very soft inside. For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set. For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set. Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray. Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray. For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use. Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Eat the truffles at room temperature, so they are very soft inside. Eat the truffles at room temperature, so they are very soft inside.