If you’ve ever made chocolate truffles, you will know they can be quite tricky. These aren’t, but they are just as delicious. And if you’re feeling flash, decorate with edible gold leaf, available from cake decoration shops.
Finely chop the chocolate. Heat the cream in a saucepan, stirring until it bubbles, then remove from the heat, add the chocolate and stir until melted.
Whiz the sponge fingers in a food processor, or crush with a rolling pin to fine crumbs.
Sift the icing sugar and cocoa powder into a large bowl. Mix in the crumbs, ground almonds and chopped walnuts. Add the bourbon, chocolate cream and butter and mix well.
Take a walnut-sized pinch of the mixture and roll into a ball in your hands. (If too wet, add a little more cocoa powder. If a little dry, add a dash more bourbon.) Place on greaseproof paper on a tray, and refrigerate for at least 4 hours until firm. Roll each chocolate bourbon ball in cocoa powder to serve.
© 2002 Jill Dupleix. All rights reserved.