Chocolate truffles

• By Matty Cremona

You will need:

200g of chocolate, 100g of mascarpone, four tablespoonfuls of brandy, four tablespoonfuls of icing-sugar, pistachios (shelled and chopped), cocoa powder.

Melt the chocolate bain-marie (in a glass bowl suspended over a pan of barely simmering water) then cool it slightly and add the mascarpone, brandy and icing-sugar. Stir well and then refrigerate the mixture for two hours. Moisten your hands, then form about 16 balls by rolling bits of mixture. Now roll eight of them in chopped pistachios and the rest in cocoa. Refrigerate them until you need them. Serve them in paper cases with coffee and liqueurs.