Very easy baked chocolate truffles to serve post dinner with coffee, except for the insanely tricky bit of pressing the pine nuts onto the unbaked dough. Makes about 18.
200g pine nuts
100g ground almonds
finely grated zest of a large orange
100g caster sugar
25g plain flour
25g cocoa
1 medium egg, separated
1 tbsp rum or water
In the bowl of a food processor place 75g pine nuts with the almonds, orange zest and sugar and mix until the pine nuts are finely chopped. Add the flour and cocoa, mix again then add the egg white and rum and mix till evenly combined. Shape the mixture into 20g balls then brush lightly with a little beaten egg yolk and press onto a plate covered with the remaining pine nuts until you have a rough coating. Place on a tray lined with non stick paper, go back and stick pine nuts onto any bare patches, then bake at 160°C/fan 140°C/320°F/gas 2 1/2 for about 30 minutes. Leave to cool then store in an airtight container.
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