Dark chocolate Christmas truffles

Place figs and liqueur in a bowl. Set aside for 30 minutes to develop the flavours. Transfer to a food processor and process until almost smooth. Transfer to a bowl.

Line a baking tray with baking paper. Place pistachios on prepared tray. Place sugar and water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Simmer for 4-5 minutes or until golden caramel. Pour over pistachios. Set aside to set. Process in a clean food processor until finely ground. Reserve 3 tbs.

Cook cream, butter and 400g chocolate in a saucepan over low heat, stirring, until melted and smooth. Divide among 3 bowls.

Stir fig mixture into 1 bowl, pistachio mixture into second bowl and chopped ginger into third bowl, until well combined. Place in the fridge for 4 hours or until firm.

Line a tray with baking paper. Roll teaspoonfuls of the pistachio truffle mixture into balls. Place on prepared tray. Place in the freezer for 1 hour or until firm. Repeat with the remaining truffle mixtures.

Line 3 trays with baking paper. Melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water), stirring until smooth. Set aside to cool for 10 minutes.

Skewer 1 pistachio truffle with a skewer or toothpick. Dip quickly into melted chocolate to coat. Transfer to 1 prepared tray. Sprinkle with reserved pistachio mixture. Set aside to set. Repeat with remaining pistachio truffles.

Repeat with the ginger truffles, chocolate and extra ginger. Set aside to set. Repeat with the fig truffles, chocolate and cachous. Set aside to set. Store the truffles in paper cases in an airtight container in the fridge for up to 1 week.