MacNean Chocolate & Coole Swan Truffles

Ingredients:

  • 100ml cream
  • 250g (9oz) plain chocolate, broken into squares (at least 70% cocoa solids)
  • 25g butter
  • 4 tbsp Coole Swan liqueur

For The Coating:

  • 225g (8oz) plain chocolate, broken into squares (at least 70% cocoa solids)
  • cocoa powder, for dusting

Method:

Place the cream in a pan bring to the boil. Reduce the heat, then whisk in the chocolate and butter until smooth and melted. Stir in the Coole Swan and transfer to a bowl. Leave to cool completely, whisking every 20 minutes so that the butter will be evenly distributed. Cover the bowl with clingfilm and chill for 2–3 hours, until set firm, stirring occasionally to present a skin from forming.

When the mixture is cold and set, use a melon baller to scoop it into 1.75cm (3/4in) balls. Make sure to dip the melon baller in hot water to give the chocolate mixture a better shape. Arrange on a baking sheet lined with non-stick parchment paper.

To make the coating, melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave. Leave to cool a little, then dip the truffles in the melted chocolate and quickly roll in the cocoa powder. Place in the fridge to set.

An alternative coating you can use desiccated coconut and crushed pistachio nuts.

To serve, arrange the truffles on a plate to hand around to guests while they are enjoying their coffee.

COOK AHEAD

These truffles will keep well in the fridge for up to 1 week in an airtight container. They can also be frozen very successfully, but should always be left at room temperature to thaw out completely.

Grape Chutney

If you're looking for something a bit different that you can’t buy in the shops, then this preserve is perfect. It goes brilliantly with my chicken liver parfait but is also great served with cold cuts over the festive period, particularly turkey or a nice mature cheese. It would be the most fantastic present presented in a hamper that has been filled with straw with a fresh ham and a nice linen tea towel.

MAKES ABOUT 4 X 450ML (¾ PINT) KILNER JARS

  • 5 Granny Smith apples, peeled,
  • cored and diced
  • 150ml (¼ pint) balsamic vinegar
  • 150ml (¼ pint) brandy (preferably
  • Cognac)
  • 1 onion, finely chopped
  • 1kg (2¼lb) white seedless grapes
  • 175g (6oz) Demerara sugar
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • good pinch of sea salt

Put the apples in a large heavy-based pan with the vinegar and brandy and cook for 30 minutes over a low heat. Stir in the onion, grapes, sugar, spices and salt and continue to simmer for 1½ hours, stirring occasionally, until the mixture is thick and pulpy. Leave to cool slightly, then spoon into 4 x 450ml (¾ pint) warm, sterilised Kilner jars and seal. Store in a cool, dark place for up to three months or until needed. Once open, keep in the fridge and use as required.

Cranberry Sauce

This simple cranberry sauce is so much nicer than anything you can buy. It’s delicious with roast turkey as well as any type of game or cold cuts on St Stephens Day.

MAKES ABOUT 450ML (3/4 PINT)

  • 350(12oz) fresh or frozen
  • cranberries
  • 175g (6oz) granulated sugar

Put the cranberries in a pan with 4 tablespoons of water. Bring to the boil, then cover the pan, reduce the heat and simmer for 6–8 minutes, until the cranberries have started to soften. Stir

in the sugar until dissolved, then remove from the heat. Serve warm or cold in a serving dish. This can be kept covered with cling film in the fridge for up to a week.