Rachel Cronin’s mum’s famous chocolate truffles, scoffed by the bucketload at every family occasion by vegans and non-vegans alike. The recipe is originally from BBC Goodfood, but she has adapted it to add some extra sparkle.

Ingredients

• 200g dairy-free dark chocolate, finely chopped
• 100ml plant-based milk (she uses oat)
• 1 tbsp caster sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• Desiccated coconut

Method

Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.

Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.

Roll teaspoons of the mixture into balls your hands, then transfer to a small baking tray or plate. You should have about 20 balls. You will have 0 by Boxing Day, trust.

Put the cocoa powder (or desiccated coconut for the more adventurous) on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Enjoy!