These are very easy truffles: no tempering chocolate; no rolling or filling; just some simple melting, mixing and pouring – your own little chocolate factory. This batch makes a lot, and will keep you in truffles for a couple of weeks or can be wrapped up and given as Christmas presents.
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The snap of cold that comes at the start of the year is perfect porridge weather. I’ve never understood those who eat it like clockwork, regardless of the temperature. I love the warmth of it on a cold day, a bowl in my hands like a morning hot-water bottle, the quick but nourishing time spent stirring at the stove a welcome interruption to the busy rush of the morning and a few minutes to let my mind wander at the start of the day.
