Mmmm! I love these. My Mum always made them every Christmas. They were a great ‘after Christmas dinner, by the fire treat’.

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*1/4 pint double cream
*10 oz milk chocolate (chopped)
*1 tablespoon cointreau
* Chocolate vermicilli
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1. Heat cream in pan until it boils
2. Remove from heat and mix in chocolate. Stir until dissolved.
3. Add cointreau
4. Line swiss roll tin with cling film
5. Pour mixture in. Refridgerate.
6. Peel off and roll into balls. Dip in vermicilli.
7. Keep in fridge!

Don’t eat them all at once! :0)

Check over to Rebecca’s at Rebecca Writes for some more great cookies and sweet treats.

N

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