Chocolate truffles

These handmade truffles are the perfect gift for someone special on Valentine's Day.

Serves: Makes 30

Preparation time: 30 minutes

Cooking time: 5 minutes

Freezing time: 1 hour and 30 minutes

Cooling time: 10 minutes

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You will need

50g dessicated coconut
3 tablespoons red or pink sugar decorations (such as hundreds and thousands or glitter sugar)
60g white chocolate, broken into small pieces
1 tablespoon edible heart confetti
Petit four cases

Line a 10 x 20cm loaf tin with clingfilm.
In a large pan, gently warm the cream, butter and brandy (or liqueur) together. Once the mixture is just steaming, remove it from the heat and and stir in the chocolate until it's melted and smooth.
Pour this mixture into the lined tin, cool slightly, then chill until solid (do this in the freezer in abour 1½ hours).
Line a chopping board with clingfilm and turn out the set chocolate onto it. Cut the chocolate block into about 30 small squares.
Place the cocoa, coconut and hundreds and thousands in separate bowls. Toss a quarter of the truffles in the cocoa, a quarter in the coconut and a quarter in the sugar decorations to coat.
Place the remaining truffles on a tray. Put the white chocolate in a plastic food bag and immerse in hot water to melt. Snip off a small corner of the bag, then use as a piping bag to pipe the chocolate over the truffles. Decorate with the heart confetti or decorations of your choice.
Leave the truffles to set in a cool place, then place in petit four cases.