Melt the chocolate using a bain marie or microwave on a low power

Pour the cream into a pan with the cinnamon and set over a medium heat. Bring to a simmer, then add the salt and remove from the heat

A little at a time, add the cream mix to the melted chocolate, stirring to thoroughly incorporate each addition. Set aside and allow to cool a little

Line a small tray (at least 1 inch deep) with baking paper and pour in the chocolate mixture. Leave to set for 4 hours at room temperature, then move to the fridge to set for 5-6 hours

Once set, scoop out small balls of the chocolate with a teaspoon or melon baller

Roll the truffles in your choice of decoration, such as edible glitter, confetti, grated or melted white chocolate, ground nuts, silver balls or hundreds and thousands

Once each truffle ball is decorated, gently press a lollipop stick into the middle of each ball and place in the fridge

To make the stand, wrap a plant pot in your choice of paper and fill with crumpled old newspaper to reach the top

Press a suitably-sized circle of floral foam on top and cover with your choice of coloured foils, cellophane, ribbons or crepe paper

Press the truffle lollipops through the decorative finish and into the foam so they stand upright