 Chocolate
Cherry Hearts (or Stars)
Makes about 40 (depending on the size of your
heart or star shaped cutter).
INGREDIENTS
- 375g milk chocolate, broken into pieces or
1 packet of chocolate melts
- 45g butter chopped
- 1/2 cup double cream
- 200g nougat, chopped
- 100g toasted almonds, chopped
- 1/2 cup Prenzel
Tipsy Cherries, drained and chopped
METHOD
Place chocolate, butter and cream in a microwave
safe bowl and microwave for 1 minute on 50% power.
Stir, then repeat until mixture is smooth.
Add nougat, almonds and Tipsy Cherries and mix
well to combine.
Pour mixture into a greased and lined 18 x 28cm
shallow cake tin.
Refrigerate for 2 hours or until set. Using a
shaped cutter, cut out hearts or stars from the
set mixture.
Place on a serving plate and sprinkle lightly
with cocoa powder.
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