Cherry Chocolates

INGREDIENTS

• 400g dark chocolate melts
  
• 1 jar Prenzel Tipsy Cherries
  
• About 1/2 cup Prenzel Chocolate Cream Liqueur
  
• Chocolate moulds

METHOD

Melt a quarter of the chocolate melts in the microwave.

Brush the inside of the mould with chocolate and leave to set and repeat.

Chop the Tipsy Cherries into small pieces and spoon into the mould.

Pour over a little Prenzel Chocolate Cream and put into fridge until very cold.

Pour over some more melted chocolate to enclose the filling and put back into the fridge to set.

Repeat until all ingredients are used.