Adrian Hornsby from Blue Carrot Catering shares the recipes for two Easter treats.Chocolate trufflesIngredients8 ounces 60% chocolate1/2 cup heavy creamAnd for the coating:Dutch cocoa powder, chocolate sprinkles, finely chopped hazelnuts, or melted chocolateInstructions1. Finely chop the chocolateChop the chocolate on a chopping board - a serrated knife is the best option to allow you to do the job quickly and efficiently.Put the chocolate into a medium bowl.2. Heat the cream.Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until steaming.3. Cover the chocolate in the cream to melt.Pour the hot cream over the chopped chocolate and set aside for 5 minutes.4. Whisk until smooth.Whisk the cream and chocolate together until smooth and shiny.5. Pour the ganache into a shallow pan and refrigerate.Pour the ganache into a shallow pan or baking dish, such as an 8x8-inch baking dish. Refrigerate until firm, about 30 minutes.6. Scoop and roll the truffles.Use a tablespoon or small cookie scoop to portion the ganache into 1-ounce portions (about 2 tablespoons each). Roll the balls between gloved hands until smooth and place on a plate. Refrigerate for a few minutes while preparing the coatings.7. Coat the truffles.For best results, pour the coatings into small dishes or bowls. Dip and roll the truffles in the coatings.8. Storing and serving the truffles.These truffles keep best in the refrigerator. Remove from the refrigerator about 30 minutes before serving.  White Chocolate, Coconut, Cranberry and Pistachio Nut Bark (gf)Ingredients2 cups White Chocolate bits½ cup Cranberries (chopped)½ cup Coconut (desiccated or threaded)½ cup Pistachios (chopped)Instructions1. Line a large baking tray with baking paper.2. Melt white chocolate in the microwave (in 15 second bursts). Stir between each burst.3. Add remaining ingredients.4. Spread onto baking paper.5. Press the cranberries, coconut and pistachios lightly into the chocolate.6. Let it cool until the chocolate is hard, and then break into pieces.