50 - 75 g (2 - 3 oz) chocolate
method
1. Cut non-stick paper into 10 cm (4 inch) squares then cut each into two triangles.
2. With the base towards you, fold the right-hand corner up to the top point of the triangle and then turn round to take in the other point.
3. Slightly overlap the points and secure with a staple or fold the tips over.
4. Melt 50 - 75 g (2 - 3 oz) chocolate in a small basin over a pan of hot, not boiling, water.
5. Spoon a little of the chocolate, cool but still flowing, in the centre of each paper cornet, turn the cornet to evenly coat the sides.
6. Chill, recoat if necessary. When set, carefully peel away the paper. Store in a cool place.
2. With the base towards you, fold the right-hand corner up to the top point of the triangle and then turn round to take in the other point.
3. Slightly overlap the points and secure with a staple or fold the tips over.
4. Melt 50 - 75 g (2 - 3 oz) chocolate in a small basin over a pan of hot, not boiling, water.
5. Spoon a little of the chocolate, cool but still flowing, in the centre of each paper cornet, turn the cornet to evenly coat the sides.
6. Chill, recoat if necessary. When set, carefully peel away the paper. Store in a cool place.
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