Dan Lepard's chocolate pine nut truffles recipe

Very easy baked chocolate truffles to serve post dinner with coffee – the only exception being the insanely tricky bit of pressing the pine nuts on to the unbaked dough. Makes about 18. 200g pine nuts 100g ground almonds Finely grated zest of a large orange 100g caster sugar 25g plain flour 25g cocoa 1 medium egg, separated 1 tbsp rum or water In the bowl of a food processor place 75g pine nuts with the almonds, orange zest and sugar, and blast it until the pine nuts are finely chopped. Add the flour and cocoa, mix again, then add the egg white and the rum (or water if you're going for the non-alcoholic version), and blend further until everything is evenly combined. Shape the mixture into 20g balls, then brush lightly with a little beaten egg yolk and press on to a plate covered with the remaining pine nuts until you have a rough coating. Place on a tray lined with nonstick paper, go back and stick pine nuts on to any bare patches, then bake at 160C/320F/gas mark 2½ for about 30 minutes. Leave to cool, then store in an airtight container. danlepard.com/guardian