These truffles are great to serve with coffee instead of having dessert.

Ingredients

• 12 sponge finger biscuits
• 75 grams butter
• 150 grams dark blueberry chocolate
• 2 tblsp blueberry jam
• 1 egg yolk
• 70 gram packet ground almonds
• 1/4 cup dried cranberries

Method

1. Process the biscuits in a food processor until finely crushed. Alternatively place them in a resealable bag, seal and crush with a rolling pin.
2. Melt the butter, chocolate and blueberry jam together either in a saucepan or microwave and stir gently to a smooth mixture. Do not overheat or the chocolate will seize.
3. Mix the crumbs with the chocolate, egg yolk, ground almonds and dried cranberries. Cover and refrigerate until the mixture is firm enough o roll easily into balls, about 30 minutes.
4. Roll tablespoon lots into balls and chill again. If wished roll in cocoa or icing sugar and serve in petit four cases. Keep refrigerated.

Cooks Tips

For blueberry chocolate, look for the New Zealand brand Richfield’s in your supermarket. Any dark chocolate can be substituted.