Break 100g of milk chocolate into a saucepan and warm on a gentle heat until the chocolate has reached 45ºC. Once it has reached 45ºC remove it from the heat (don’t worry if it hasn’t completely melted, continue to stir it and the remaining lumps will melt in the residual heat) and pour it into a large bowl.

You now want to bring the temperature of the chocolate down to 32ºC which you do by stirring in some of the chocolate you haven’t used yet a couple of pieces at a time, stirring continuously. As the chocolate melts, add more pieces until you reach 32ºC.

Remove any unmelted lumps of chocolate (set these to one side to use later).

Pour the chocolate into the mould and then turn the mould upside down over the bowl you've mixed the chocolate in to tip out any excess - you're trying to create a hollow shell.

Once the excess has been tipped out have a quick check for any gaps in the chocolate in the shells. If there are any, then add in a little extra chocolate and tip again to remove any excess.

Once you're happy with the shells, use a sharp knife to scrape any excess chocolate from the top of the mould.

Put the mould into the fridge for at least half an hour to set.

Scrape any leftover chocolate from the bowl back into the pan you used to melt the chocolate originally (this can then be used to make the base of the chocolates).

While the shells are cooling, make the ganache filling

Break 40g milk chocolate into chunks and pop it into a saucepan. Warm on a VERY gentle heat until all of the chocolate has melted (you can do this over a bain marie or in a microwave if you prefer).

Put the double cream (2 tsp) and brandy (2 tsp) into a bowl. Once the chocolate has melted, pour it into the brandy and cream and stir it rapidly until fully combined (you must stir quickly otherwise the chocolate may seize and go lumpy).

Add the mincemeat (45g) and stir until evenly distributed.

Once the chocolate shells have set, evenly distribute the filling between the shells. For each one check that the top of the filling is slightly below the level of the mould (so that you can make the bottom of the chocolate nice and even).

Add about half of any unused chocolate you have in the packet (from your original 250g needed in the ingredients list) to the chocolate you put back into the pan earlier and repeat steps 1-3 (above) to temper the chocolate. You can use the same bowl you used earlier even if it has some hardened chocolate in the bottom as it will melt in and help the tempering process.

Once the chocolate has tempered, spoon or pipe it carefully over the top of the ganache filling - you want the chocolate to come above the top edge of the mould.

Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate.

Put the chocolates into the fridge for at least half an hour to set.

Once the chocolate has completely set, turn the mould over on a work surface and your chocolates should fall out - it may need a few firm taps to help release them all.

Brush the top of each chocolate with a little edible gold glitter to decorate.