225g plain chocolate
225g chocolate sponge cake, crumbled
50g ground almonds
5 tablespoon cream
10 maraschino cherries, drained
4 tablespoon chocolate hail
Break the chocolate into a bowl and microwave on MEDIUM for 3 minutes, or until melted, stirring once. Mix in sponge crumbs, almonds and enough cream to make a fairly firm mixture, but not dry. Mould the mixture around each cherry and toss immediately in the chocolate hail to coat evenly. Place in paper cases and chill.