The quantities given here are for 40 to 60 pieces, depending on the size.
You will need:
400g of dark chocolate, 200ml of cream, 20ml of Kahlua, a packet of cocoa powder, chopped nuts, candied peel or crystallised ginger.
Line a standard-sized baking-tray with foil. Add a sprinkling of nuts, candied peel or crystallised ginger. In a heavy-based pan, heat the cream lightly until it starts to boil. Stir in the chocolate and the Kahlua, until you have a smooth sauce. Pour this onto the baking-tray over the nuts, peel or ginger. Leave it to reach room temperature and then put the tray into the refrigerator overnight.

Dust a chopping-board liberally with cocoa powder and turn the chilled chocolate out onto it. Carefully strip off the foil and cut the chocolate into small cubes. Put these into an airtight container and dust them well with more cocoa powder. Eat them within four days, keeping them refrigerated.

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