Paul A Young served up delicious Maraschino cherry and almond truffles with dark chocolate and a cherry ganache on Saturday Kitchen.

The ingredients are: 24 maraschino cherries in syrup, strained and syrup reserved, 350g almond paste or marzipan, 500g dark chocolate, 250g broken into pieces, 250g very finely chopped and edible gold leaf or gold sparkle powder, to decorate.

For the cherry ganache: 40g golden syrup, 50g syrup from the cherries (see above), 2 tsp lemon juice and 200g dark chocolate, broken into pieces.

See recipes by Paul in his book titled: Sensational Chocolate: 50 Celebrities Share 60 Recipes available from Amazon now.