Two Thousand and Now

by Kate Magic

Makes about 24 chocolates
No equipment needed
Takes about half an hour

These chocolates will start your year off on the right note. If the centres are too fiddly for you, you can omit them. Silicone moulds are ideal; if you haven't got them, ice cube trays will do.



Melt the butter in a porringer or in a pyrex bowl over hot water. Stir the chocolate powder, lucuma, yacon syrup, blue manna, and he shou wu together in a mixing bowl.

In a separate bowl, mix the tahini, yacon syrup and purple corn.

Pour the melted butter into the chocolate mixture, and stir together with a spoon.

Now here's the tricky bit. Put a teaspoon of chocolate into each mould so it's only a third to a half full. You have to act quickly because you don't want your chocolate setting. Then get a quarter to a half a teaspoon of the filling and blob that into each mould, on top of the chocolate. Try and keep it in the centre as much as possible. Finally, another teaspoon of choc on top of that, will naturally cover it and seal it in.

Pop in the freezer to set for 20 mins, or the fridge for an hour if you're not in a hurry. Turn out of the moulds and serve to gasps of pleasure and moans of delight.