¾ cup ( 180ml) single ( pouring) cream 600g dark chocolate, finely chopped 1 cup ( 150g) chocolate sprinkles 90cm licorice strap, cut into 30 x 3cm pieces 60 silver pearls
Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and add the cream.
Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until the mixture is smooth.
Pour into a lightly greased 20cm x 20cm tin lined with non- stick baking paper and tap the tin to even the mixture.
Refrigerate for 2– 3 hours or until firm.
Roll tablespoons of the mixture into balls ( see tips + tricks). Roll the chocolate balls in the sprinkles.
Press two silver pearls onto each ball for the eyes. Cut each piece of licorice into 8 strips and press onto the sides of each ball for the legs.