1. Break the chocolate into pieces and roughly chop the chestnuts into quite small pieces.

2. In a heavy-based saucepan heat the double cream gently until warm. Add the chocolate pieces and continue stirring, until the chocolate has melted.

3. Add the butter and brandy and heat gently, stirring all the time, until the mixture is thick and glossy.

4. Add the chopped chestnuts and mix well.

5. Remove from the heat, cover and chill to allow the chocolate to cool and become firm and fudge-like in consistency (approx. 2 hours).

6. Sift the cocoa powder into a large bowl.

7. Take two teaspoons and form the mixture into rough shaped balls, the size of chestnuts. Drop the chocolate balls into the cocoa powder and gently roll them in it until they are coated thoroughly. Place into a sieve and shake off excess cocoa.

8. Eat at once or store, tightly covered, in the fridge for up to 2 days.