These decadent little nibbles are not your average truffle. 

Recipe: Jane Wrigglesworth

Time: 20 minutes

INGREDIENTS

200g dark chocolate
25g butter, melted
1 egg yolk
2 tbsp brandy
1 cup icing sugar, sifted
dehydrated strawberries, crumbled

METHOD

Melt chocolate in a double boiler. Remove from heat and add melted butter, egg yolk and brandy. Mix until combined, then add icing sugar.

Mix to a soft, smooth consistency. Roll into balls, then roll the balls in the crumbled, dehydrated strawberry. Keep in fridge until serving.

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