Raspberry Gin Chocolate Truffles

Chop the chocolate into nice small chunks and put in a heat proof bowl.

Heat the cream on the hob and when it is simmering hot, not boiling, pour the cream into your bowl with the chocolate. Use a spatula to stir and keep stirring as the chocolate melts and creates a glossy ganache.

Pour into a Tupperware container and chill in the fridge overnight.

The next day, use a teaspoon to scoop the ganache into the palm of your hand. Roll in your topping and put each truffle in a little foil case. Repeat until all the mix is used.

Store in the fridge.