Ingredients

Step by step

1. Put the red wine in a pan with the orange zest, cinnamon, cloves, nutmeg and brown sugar. Heat gently until the sugar dissolves, then bring to a simmer and reduce to around half its original volume. Discard the whole spices and set the mulled wine aside.
2. Place the chocolate in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, and melt the chocolate.
3. Place the cream in a saucepan and heat over a medium heat until it is just at boiling point, then pour the cream over the melted chocolate and whisk to combine. Whisk through the reduced mulled wine and then leave to cool to room temperature. Once cool, using an electric whisk, beat this ganache until it is thick, then chill in the fridge for a minimum of 2 hours until very firm.
4. Line a tray with baking paper and using a teaspoon, spoon out small scoops of the truffle mix. Drop in the cocoa powder, then shape into spheres with your hands. Place on the lined tray and chill again for another 1-2 hours.
5. To decorate, melt half the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Finely chop the remainder of the dark chocolate. Remove the melted chocolate from the heat and stir in the finely chopped chocolate. This helps to get the chocolate to the right temperature, and to retain its gloss. Carefully dip the truffles in the chocolate, transferring to the lined tray once completely covered. Leave to set.
6. Once the truffles have completely set, melt the white chocolate and put it in a disposable piping bag. Snip off the tip and drizzle lines of chocolate over half of the truffles, then spray the remaining truffles with gold lustre. Keep in the fridge.