METHOD

1. Place the cream in a small saucepan over high heat and bring to the boil. Place 1½ cups (225g) of the chocolate melts in a medium heatproof bowl and top with the hot cream. Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. Remove from the heat, add the brandy and mix to combine. 
   
2. Place the cinnamon and nutmeg in a small bowl and mix to combine. Place the cake in a food processor. Add the chocolate mixture and half the spice mixture and pulse until smooth and combined. Transfer to a large bowl and refrigerate for 2–3 hours or until firm. 
   
3. Line a large tray with non-stick baking paper. Roll 1-teaspoon portions of the mixture into balls, place on the tray and freeze for 30 minutes or until firm. 
   
4. Place the oil and the remaining 3½ cups (525g) of the chocolate melts in a medium heatproof bowl over a saucepan of simmering water. Stir, using a metal spoon, until melted and smooth. Insert a toothpick into each truffle. Dip the truffles in the melted chocolate, allowing any excess to drip off. Stand them in a piece of Styrofoam or thick cardboard. Dust with the remaining spice mixture and refrigerate for 30 minutes or until set. 
   
5. Remove the toothpicks from the truffles to serve. Makes 30
   

+ White chocolate melts will set more firmly than regular white chocolate, plus they’re easier to melt without the mixture seizing.

Tip: Keep truffles refrigerated until ready to serve.