Use these leaf-shaped chocolates to decorate plates of winter goodies and desserts. Add glacé cherries for red berries and a dusting of icing sugar for snow. Edible glitter can also be sprinkled over as frost.
You may like to make more chocolate holly leaves than you think you’ll need as some have a tendency to break when being peeled away from the leaves. Any breakages must be eaten immediately!
Ingredients for approximately 12 leaves
- ¾oz/22g dark or milk chocolate (don’t use flavoured chocolate as this doesn’t melt so well and won’t spread)
- a dozen holly leaves
1. Melt the chocolate in a heat proof jug or bowl placed in a pan of simmering water. Take care that no water bubbles over into the chocolate.
2. Wash the holly leaves and leave them wet. Hold them one at a time over the jug of melted chocolate and, using a spoon, pour a generous amount of chocolate on the upper shinny side of the leaf, going right to the points.
3. Put the coated holly leaves onto a plate (or a silicone sheet if you have one as they won’t stick to this) and put them in the fridge for 10-15 minutes.
4. Pour a second layer of chocolate onto each holly leaf.
5. Return them to the fridge for a couple of hours or overnight. Then, with cold hands, peel back the holly leaf from the chocolate, starting at the stem and gently prising it away. The thicker the chocolate the better as this will make them less likely to break.
Categories: recipes
