Ingredients:
115g/ 4oz dark (bittersweet) chocolate, broken into squares
75g/ 3oz white or milk chocolate, broken into squares
25g/ 1oz/ 2 tbsp unsalted butter, melted
15ml/ 1 tbsp Kirsch or brandy
60ml/ 4 tbsp double (heavy) cream
18-20 maraschino cherries or liqueur-soaked cherries
Milk chocolate curls, it decorate

1. Melt the dark chocolate in a bowl over hot water, then remove from heat. Spoon into 18-20 foil sweet (candy) cases, spread evenly up the sides with a small brush, then leave in a cool place.
2. Melt the white or milk chocolate with the butter in a heatproof bowl over hot water. Remove from the heat and stir in the Kirsch or brandy, then the cream. Cool until the mixture is thick enough to hold its shape.
3. Place one cherry on each chocolate case. Spoon the white or milk chocolate cream mixture into a piping bag fitted with a small star nozzle and pipe over the cherries mounded in a generous swirl.
4. Top each Colette with a chocolate curl. Leave until set, then chill in the fridge until needed.

Tip: if foil sweet (candy) cases is hard to find, use double thickness mini paper sweet (candy) cases instead.

Credits to: Christine France, book is titled Chocolate Heaven.

Byeee!!😋