By the way- I couldn't resist making another giant bowl of gorgeous truffles from this recipe at the weekend; using Easter and the tidal wave of chocolate as a perfectly wrapped excuse for the hundredth time since Hot Cross Buns started appearing on the supermarket shelves. This time I plumped for a heady mix of crystalised ginger, honey and spiced whiskey; shaped them into egg shapes (what else?) and arranged the devilishly rich little chocolate gems into pastel egg boxes, lined with grease-proof paper and the leftover muticoloured foil wrappers that seem to appear every time I put my hand into a bag or under a cushion. Well, waste not want not...
The perfect Easter treat; just keep them well away from anyone young enough to still believe a giant rabbit hopped into the garden and hid Creme Eggs in the flower pots...
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