Makes 36
4 oz (100g) plain chocolate
2 oz (50g) unsalted butter
1 egg yolk
4 oz (100g) icing sugar
16 sponge fingers
4 oz (100g) finely chopped walnuts
3 tablespoons brandy
icing sugar, for dusting
Break the chocolate in a medium-sized mixing bowl and add the unsalted butter. Set the bowl over a saucepan one quarter filled with hot (not boiling) water and heat, stirring occasionally, until chocolate and butter are melted and blended. Draw off the heat and stir in the egg yolk.
Sift the icing sugar into a mixing bowl. Crush the sponge fingers in a polythene bag with a rolling pin and add to the sugar. Stir in the walnuts. (These must be very finely chopped and are best grated in a Mouli grater.) Add the dry ingredients to the melted chocolate along with the brandy and stir with a wooden spoon to blend thoroughly. Chill for 15 minutes until firm. Sift icing sugar for dusting on to a square of greaseproof paper.
Scoop out teaspoons of the brandy ball mixture and roll into balls the size of a walnut divide the mixture first, then roll. As each one is shaped, roll in sifted icing sugar to coat. Chill until firm. The flavour improVes considerably if they are allowed to mature for 48 hours in a covered tin. Store in the refrigerator. A pretty jar filled with brandy balls makes a lovely gift.
Variations: Use rum in place of the brandy, or use bourbon, which will make these sweets especially delicious. Roll the brandy balls in finely chopped walnuts or in cocoa powder mixed with a little icing sugar.