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1
To make the truffles, pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces.
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2
Set aside for 5 minutes or so until the chocolate has melted.
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3
Add the sugar and brandy or kirsch and stir until smooth.
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4
Leave to cool then transfer to the fridge for about 3 hours until firm.
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5
Scoop teaspoons of the truffle mixture on to baking sheet and continue until you have 24 mounds, all about the same size.
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6
Make a dip in the centre of each, add a raspberry then press the truffle mixture around the raspberry to enclose it completely.
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7
Next roll them between two hands dusted with sifted cocoa powder to get an even round shape.
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8
Return the truffles to the fridge to chill for 1 hour or so until firm.
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9
To decorate, add the dark chocolate pieces to a bowl and set this over a saucepan of very gently simmering water so that the bowl stands above the top of the pan and the base of the bowl is not touching the water.
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10
Heat for about 5 minutes until the chocolate has just melted.
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11
Take the bowl off the pan then slide the prongs of a fork under one of the truffles, and hold this over the melted chocolate.
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12
Using a teaspoon, spoon a little of the melted chocolate over the top to cover completely.
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13
Slide off the fork on to a baking sheet lined with non-stick baking paper.
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14
Continue until all the truffles have been coated, and sprinkle with tiny pieces of crystallised rose petals or glitter flakes.
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15
Chill for about 30 minutes or until firm, then transfer the truffles to petit four cases and pack into a box lined with tissue paper or non-stick baking paper.
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16
Add the lid and tie with ribbon.
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17
Keep in the fridge and eat within 3 days.
