Let's not mess about.
These truffles are pretty much the easiest thing you will ever make and, for some reason, really seem to impress.
I had an abundance of milk chocolate left over from Christmas that just wasn't getting eaten fast enough. Pairing that with the need to make a friend of mine a birthday present that afternoon, I knew exactly what to do.
Bringing 250ml of double cream up to simmering point, I weighed out 325g of milk chocolate (unwrapping a lot of little gold bear in the process) and broke them into similar-sized pieces.
Pouring the cream over the chocolate, I set to work with a wooden spoon, beating the melting mix to a glossy texture and whirling in a teaspoon of maldon sea salt and vanilla extract.
Popping it in the fridge to fix, I set about the search for things in which to roll my truffles. I used dried raspberry pieces, cinnamon, smashed pistachios, flaked almonds and, finally, peanuts (not pictured here because I ate them all) but you can basically use anything tasty and colourful - if only I hadn't run out of edible gold glitter.
When your mix is set, dig in your teaspoon and turn the mix into your hands to roll into small balls. It's messy but easy work. Tossing then in bowls of nuts, seeds or fruits, you'll have the prettiest present in no time.
And that's it, really.