Three flavours of chocolate truffles

Makes 15

Make tasty snacks out of leftover gingerbread and blue cheese.

Crush the gingerbread. Mix with blue cheese until a uniform creamy dough forms. Roll the dough into small balls and chill for half an hour. Melt the chocolate. Glaze the balls with chocolate and decorate with pearl sugar. Allow to set in a cool place.

Makes 15

Matcha-green and slightly bitter white chocolate hides a spicy coconut filling.

In a food processor combine 100g of shredded coconut, coconut oil, syrup, vanilla sugar and chilli flakes. Blitz until thoroughly mixed and the shredded coconut has been cut into smaller pieces. Roll small balls out of the formed dough and chill while you prepare the chocolate.

Melt white chocolate, cool slightly and add matcha powder. Glaze the balls in the chocolate mix and then cover with the rest of the shredded coconut. Chill until the chocolate is firm.

Makes 30

Soft ganache covered in a salted peanut crust.

Heat the double cream in a pot until the first bubbles start to form. Chop the chocolates and butter. First add the chocolates to the hot cream, mixing until it melts. Then add butter, sugar and alcohol and mix. The sugar does not need to dissolve, it gives the truffles a fun crunchy texture. Transfer the mixture into a bowl, allow to cool completely either at room temperature or in the fridge. If you are in a hurry half an hour in the freezer will do.

Form small balls out of the cooled mixture. Chop the peanuts, roll balls in the nuts and chill.