100 g (4 oz) plain chocolate
30 g (2 tbsp) butter
30 ml (2 tbsp) orange juice
30 ml (2 tbsp) icing sugar
20 g (2 tbsp) cake crumbs (preferably a plain sponge)
15 ml (1 tbsp) ground almonds
30 g (2 tbsp) butter
30 ml (2 tbsp) orange juice
30 ml (2 tbsp) icing sugar
20 g (2 tbsp) cake crumbs (preferably a plain sponge)
15 ml (1 tbsp) ground almonds
for the decoration
grated chocolate
a little thick white Glace Icing
glace cherries
angelica leaves
a little thick white Glace Icing
glace cherries
angelica leaves
method
1. Melt the chocolate in a bowl over a pan of hot water. Stir in the butter until melted. Remove from heat.
2. Stir in the orange juice, icing sugar, cake crumbs and ground almonds. Mix well. Chill for about 1 hour until firm.
3. Roll into balls and coat in grated chocolate.
4. Put into small paper cake cases. Top with a little thick glace icing and decorate with pieces of glace cherry and angelica leaves.
2. Stir in the orange juice, icing sugar, cake crumbs and ground almonds. Mix well. Chill for about 1 hour until firm.
3. Roll into balls and coat in grated chocolate.
4. Put into small paper cake cases. Top with a little thick glace icing and decorate with pieces of glace cherry and angelica leaves.
serving amount
makes 4-6
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