CHOCOLATE CHRISTMAS BELLS

Ingredients

250g packet dark cooking chocolate (use a good brand)

227g jar maraschino cherries

 

Tools and utensils

1 packet of 6 or more small hollow Christmas bells

Double boiler for melting chocolate

Skewer or small spoon

Plate

Small red ribbon bows or small decorative holly leaves

 

Method

Wash and dry bells thoroughly - let dry.  Melt chocolate over simmering water (bain marie).  Spread a little melted chocolate inside bell.  Use skewer or spoon handle to spread right into the top of bell shape.  Place bells on plate and freeze for 2 minutes. 

Place a halved masaschino cherry inside each bell, cut side up to fit shape of bell and cover with more melted chocolate to seal completely.  Return to freezer for 5 minutes.

Insert small skewer into top part of bell right through the part where the cord for hanging usually fits.  This will break the seal of the chocolate inside the bell making it easy to remove the chocolate Christmas bell.

Using spoon handle spread a little melted chocolate on top of each bell and secure small bows or hollies.