Chocolate wonderbites

Method

1. Cream together the butter and icing sugar. Add the coconut, candied peel, walnuts, glacé cherries, sultanas, vanilla essence and kirsch. Mix well.

2. Put the mixture in fridge and leave for 20 minutes to firm.

3. When cold, form the mixture into balls about 2cm in diameter.

4. Melt the chocolate in a bowl over a pan of simmering water. When it is melted, take the pan off the heat and dip the balls into the chocolate to cover them. Lay them on a tray lined with greaseproof paper and put in the fridge to set.

5. Once the chocolate had hardened, the balls can be decorated with drizzles of white chocolate or coloured fondant icing to resemble Christmas puddings.

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Ingredients

110g soft Butter
225g icing sugar
175g desiccated coconut
110g candied peel
110g chopped Walnuts
110g glacé cherries, chopped
110g sultanas
few drops vanilla essence
2 tsp kirsch
200g dark chocolate
Coloured fondant icing, to decorate

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