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1
Fill a small pan with water and bring to the boil. Break chocolate up into pieces and place in a heat-proof bowl. Place this bowl on top of the pan of water, leaving a small space for heat to escape.
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2
Allow the chocolate to melt, gradually adding cream and gently stirring the mixture to prevent it sticking or congealing.
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3
Once chocolate and cream are combined, stir in your liquor of choice and, if adding extras such as lemon peel, add this as well.
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4
Wash and trim the soft fruits, drop them a few at a time into the chocolate and coat by turning gently with a fork. Lift fruits out of the mixture and place on greaseproof paper, until all are coated and chill for one hour. If you have chocolate left over, it may be worth giving the fruit a second coating.
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5
If using cocoa powder to decorate, place the powder in a small plastic bag. Drop truffles in a few at a time, seal and shake to coat. If you prefer a coating of hard chocolate, melt the chocolate as previously. Pick truffles up by piercing with a fork and dip quickly into the chocolate to coat. This mixture will congeal rapidly, so take care.
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6
Once set and chilled to your satisfaction, dust lightly with edible glitter. Perhaps, decorate as well using small leaves and stems appropriate to the fruit.
