Mix together the chocolate and butter. Slowly stir in the cream to form a silky consistency. Add the chocolate crunchies and the dried cranberries, a little of each at a time, to the mixture, then line a shallow dish with clingfilm and pour in the chocolaty mixture.

Place in the refrigerator to set for 2 hours.

When set, turn the chocolate onto a board and cut out rounds using a cookie cutter. Roll each "truffle" in the chopped pistachio nuts to coat.

Cook’s tip: Wrap in pretty paper and tie with a ribbon to make a perfect Christmas gift

TASTE’s take:

Crunchy biscuit and cranberry, enrobed in a mantel of seductive dark chocolate, make these pistachio-dusted truffles a decadent post-dinner treat.