heat 5cm in a pan, put a heatproof bowl on top of the pan, making sure the bottom of the bowl is not touching the water.

pop choc in the bowl with the cream and heat gently to allow the chic to melt

tip in the gin,line zest and juice and butter. whisk the ingredients together until smooth and slightly thickened spoon into a sealable container,snap on the lid and cool over night.

take teaspoons of the mixture and roll into balls. put on a board lined with baking parchment and chill for an hour or so. sieve the cocoa into a bowl and roll the truffles in it to cover