In a saucepan, gently heat the chocolate and cream together until the chocolate has just melted – do not boil. Add the booze and stir thoroughly.

You can use it still warm as a chocolate fondue or sauce, cool for a while and use as cake filling or covering or cool thoroughly and shape into truffles. A little goes a long way.

For the truffles you need to keep the mixture cold and work quickly, I use a melon baller but you can roll it with spoons if you’re less clumsy than I am.  Roll the finished balls in cocoa powder, chopped nuts or sprinkles and plonk into petit four cases so they look fancy.  Or just scoff them as you make them and then buy a box of chocs for whoever you were making them for 🙂