Crafty Cat: Holiday chocolates

Whip up some tasty, brandy-filled holiday chocolates with our resident crafter

By Cat Morley
Published: December 11th, 2008 | 11:45am

You will need:
Ice cube molds (preferably in a half circle shape)
300g milk chocolate (about 1_ cups)
50g white chocolate (about 1/2 cup)
12 tsp brandy (1 tsp per chocolate)
Angelica or mint
Red gel icing
Small round beads or balls

Directions:

1. Break half of the milk chocolate into a heat-safe bowl and place in a pan of boiling water until it melts.

2. Pour the melted chocolate into molds, filling them half-full. To make little craters inside the chocolates, push small round beads or balls in to the center of each chocolate. When the chocolate has set, remove the beads and fill each crater with brandy.

3. Melt the remaining chocolate in the same way as step one. Top off the remainder of the molds and leave to set. The best way to add the extra chocolate, without disturbing the brandy, is to take a big spoonful and quickly drop it on top, smoothing it out carefully. When the chocolates have set, remove them from the molds.

5. Melt down the white chocolate and place a small spoonful on top of each chocolate. Cut small sprigs of angelica or mint, and place two on top of each chocolate. Finish off by adding two berry-like drops, in between the angelica sprigs, using red writing icing.

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Cat Morley is a 23 year old Scottish crafter, now living in London and running her Web site, Cut Out + Keep. Having started the site five years ago as a personal blog, it became a social network (and her full time job) after finishing university in 2007. The site has become home to over 6000 step-by-step craft tutorials, submitted from members across the globe. She is also the editor of the site's accompanying online magazine, Snippets.