Chocolate ginger truffles

1.Chop the chocolate as finely as you can and put in a large bowl. Put 130ml cream and the butter in a saucepan and heat until the butter has melted and the mixture is at steaming point. Pour over the chocolate and leave for 2 minutes.

2. Stir to combine the chocolate and cream until all the chocolate is melted. Stir in the remaining 50ml cream, a pinch of fine salt and the liqueur. Pour into a large, shallow container and, if using, scatter the crystallised ginger on top. Cover and chill for at least 6 hours, but ideally overnight.

3.Sift the cocoa powder onto a plate. Use a tablespoon to scoop balls of the truffle mixture and roll them in your hands to shape them. Roll in the cocoa powder, then arrange on a plate. Continue rolling until all the mixture has been used (pop it in the fridge if it softens too much), then spray with the gold lustre and chill for at least 30 minutes until ready to serve. These will keep in the fridge for up to 3 days.