Instructions: Line a very lightly greased tin measuring 4cm deep x 18cm square (or a shallow container of similar volume) with clingtilm.

Next break up both types of chocolate put in a heatproof bowl and place over a pan of simmering water and let the chocolate melt.

Mix the ground cloves cinnamon nutmeg and cardamom into the cream and warm through without boiling. Remove the chocolate from the heat and gently stir in the spiced cream and the liqueur if using but do not beat.

Mix together the remaining ingredients then pack a layer into the lined container.

Pour some of the spiced chocolate ganache (the chocolate and cream mixture) over it until just covered then add another layer of fig and nuts and some more of the ganache.

Continue until everything is used up. Smooth with a palette knife and refrigerate until set.

When set use the edges of the clingfilm to lift the truffle slab from the container.

Turn onto a chopping board and peel away the clingfilm.

Bring the chocolate to room temperature dust with a drift of icing sugar and slice into slim rectangles or cubes.

This will last a couple of days.

This creation looks and tastes really Christmassy and feeds loads so keep this idea for then Its okay to give it a spell in the fridge to firm it up but take it out well before you serve as it only yields it true flavour at room temperature.

Gives 12 plus slices

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