Dark Chocolate Blueberry Truffles

Place cream and chocolate in a heatproof bowl and set over a saucepan of gently simmering water, or microwave in short bursts, to melt. Whisk until smooth

Add butter and stir to combine. Stir in blueberries and nuts

Chill mixture for 2 hours or until firm. Roll mixture into 25 small, even-sized balls, place on a tray, cover, and chill

To coat in chocolate, line a tray with non-stick baking paper. Melt the extra chocolate, stir until smooth and allow to cool slightly

With a fork, pick up one truffle at a time and dip it into the melted chocolate to coat. Shake off any excess chocolate and place on the prepared tray to set

Decorate with extra blueberries placed on top

To give as presents, place truffles in individual foil or paper cases inside small, flat boxes; tie-up boxes with ribbons. Truffles will last well for up to 10 days if stored in a cool place

Reindeer Pops

To create Reindeer Pops, attach cake pop sticks to the base of each truffle before dipping in chocolate. Once dipped, press a pretzel ‘antler’ on each side of the reindeer’s head. Use a cranberry to make a nose. Press on blueberries to create eyes. Repeat with all the other Reindeer Pops.