Makes 4

Chocolate baubles recipe

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Takes 45 minutes to make, plus setting

300g dark chocolate, broken up (we used Green & Black’s Maya Gold) Ribbon

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1. Freeze the mould. Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and stir until smooth. Chill for 5 minutes, or until it’s thick enough to hold its shape but hasn’t started to set. Spoon some into a piping bag with a plain nozzle (or snip the end of the bag).
2. Remove the mould from the freezer. Pipe chocolate lines into each mould, so they cross each other but you have gaps in between. Put in the freezer for 5 minutes to set. Repeat 4-5 times (you should have some chocolate left over to seal the baubles), making sure you have chocolate around the top of each mould, until you have a thick shell with holes between the lines of chocolate. Chill to set.
3. Take the mould out of the freezer and stand for 10 minutes. Re-melt the chocolate in a bowl over a pan of simmering water. Turn the mould out onto a piece of baking paper. Dab a little melted chocolate along the edge of 4 shells, loop ribbon through the top of each, then sandwich another shell on top to make 4 baubles. Chill to set.
4. Gift-wrap with a little card or label explaining to store in the fridge for up to 2 weeks.

Nutritional info

Per serving: 394kcals, 21.9g fat (12.7g saturated), 3.5g protein, 48.6g carbs, 44.6g sugar, trace salt

Chef's tip

You’ll need an 8-hole Tefal Proflex silicone half sphere cake mould from Sainsbury’s, or call 0845 602 1454 for stockists. You can buy disposable piping bags (icing bags) from Lakeland Limited (tel: 01539 488100 or visit www.lakelandlimited.com).

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