Choco­late spiders

Sunday Tasmanian - Tassie Living - - TASTE -

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.

Makes 30.

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