First roughly chop two bars of Evening Star Christmas Pudding and set to the side. Next on a low heat bring 200ml of double cream and 50g of butter to a simmer.

Once simmering pour the cream mixture over the chocolate and stir gently until fully combined. The chocolate should be fully melted before placing in the fridge to cool. Now don’t worry if you see some lumps, those are just boozy brandy-soaked raisins!

Leave in the fridge to cool for a few hours once ready use a teaspoon to scoop up the mixture and roll into balls. To stop them sticking roll them in cocoa powder. For some added flare they’ve placed them on a bed of desiccated coconut snow and topped them with miniature mint leaves.