100 ml whipping cream
50 g butter
75 g Siucra/McKinney's Rich Dark Brown Sugar
300 g dark chocolate, 70% cocoa solids

Flavourings
2 g ground cardamom or 15 ml cognac, and 15 ml strong, cold coffee or 2 g gingerbread spice

Icing
200 g chocolate, preferably dark
Cake icing

Break or chop the chocolate into pieces. Bring the butter, Siucra/McKinney's Rich Dark Brown Sugar and cream to the boil. Add the flavouring of your choice and the chocolate pieces and stir until the mixture is smooth.

Spread the truffles out in foil tins. Leave in the fridge until the next day until the truffle is completely stiff. Cut out pieces using cookie cutters, or cut squares, or roll into balls. Place in the freezer.

Melt the chocolate over a water bath. Dip the truffles in the chocolate and place on a tray. Put the tray in the fridge.

Pipe the numbers 1-24 onto the truffles using icing.

If desired, put the truffles in 24 small boxes, one to be opened every day.