Mulled wine chocolate truffles

1. Put the wine, spices and brown sugar in a small pan. Lightly squeeze the juice from the clementines halves into the pan; add the squeezed shells too. Bring to a simmer, stirring until the sugar has dissolved. Take off the heat, cover and leave to infuse for 5 minutes. Put the chocolate in a mixing bowl then strain the wine mixture over it, discarding the aromatics. Whisk until smooth and glossy. Allow to cool; chill for 1 hour.

2. With a teaspoon, scoop about 30 equal balls of ganache (about 1.5cm diameter) – or a mixture of sizes to decorate the christmas biscuit tree. Roll each ball to make even spheres, until the surface becomes slightly sticky. Spread the caster sugar on a plate and roll the truffles through it for a crystallised finish. Chill for 1 hour before placing around the biscuit tree or packing into boxes. They will keep, chilled, for 1 week in an airtight container (just bring to room temperature before eating).