Chocolate baskets filled with Kirsch cream and fresh cherries are delightful treats to serve at a dinner party.

Ingredients: (Makes 12)

• 225 g/8 oz plain chocolate
• 115 g/4 oz unsalted butter
• 4 tablespoons golden syrup
• 140 g/5 oz cornflakes
• 285 ml/10 fl oz double cream
• 1 tablespoon icing sugar
• 2 tablespoons Kirsch or brandy
• 225 g/8 oz fresh cherries, stoned and chopped finely
• 12 fresh cherries to decorate

Method:

Place the chocolate, butter and syrup in a bowl over a pan of simmering water. Allow the chocolate to melt completely before stirring. Put the cornflakes in a plastic food bag and crush lightly with a rolling pin. Add the cornflakes to the melted chocolate and stir to coat evenly.

Divide the chocolate mixture between 12 cups of a non-stick muffin tin. Using a teaspoon, press the mixture into the base and up the side of each cup. Chill in the refrigerator until set.

Combine the cream and icing sugar in a bowl and beat until smooth. Fold in the liqueur. Remove the muffin tin from the refrigerator. Using a palette knife carefully remove the chocolate cups from the tin. Divide the chopped cherries between the cups. Top each with a dollop or swirl of cream and top with a fresh cherry. Chill until required. Serve decorated with fresh mint leaves, if desired.