Collettes

190g (6.5 oz) plain chocolate
25g (1oz) butter
10ml (2tsp) brandy
60ml (4 tbsp) double cream
flaked almonds, glace cherries and crystallised violets, to decorate

1. Place 16 small papers cases on a baking sheet

2. Break 100g (4oz) of the chocolate in pieces into a heatproof bowl standing over a suacepan of gently simmering water. Heat gently until the chocolate has melted. stirring only once or twice after the chocolate has started to melt. Remove bowl from the pan.

3. Spoon a little chocolate into each case and using a clean paintbrush, coat inside of the cases. Leave to set in a cool place for about 1 hour.

4. Coat again making sure the cocolate forms an even layer. Leave to set in a cool place for about 1 hour. then carefully peel away the paper from the cases.

5. Melt the remaining chocolate with the butter as in step 2, leave for about 5 minutes until cool but not set, then stir in the brandy until evenly mixed.

6 Whip the cream until stiff and fold into the chocolate mixture. Leave to set for about 5 minutes until mixture is thick enough for piping.

7. Spoon the chocolate cream into a piping bag fitted with a snmall star nozzle and pipe into the chocolate cases. Decorate each with a flaked almond, a piece of cherry or a crystallised violet.

8. Arrange in clean paper cases in a box. Store in the refrigerator for up to 1 week.

Makes 16

These make a lovely Easter gift when arranged in a pretty presentation box. If you are giving them as a present please remember to make them just before you are going to give them to the recipient and keep them chilled as they include fresh cream and you don't want to give the recipient more than they bargained!