Chocolate Jam Cups
200g dark chocolate
1/4 cup The Cherry Tree Raspberry Extra Jam
Line a mini muffin tin with small cupcake liners.
Melt the chocolate over a low heat in a saucepan and pour about 1 tablespoon into the bottom of each cupcake liner, to thinly cover the bottom. Tilt so the chocolate goes up the sides slightly. Make sure you only use half the chocolate mixture for this step. Place these in the freezer for about 10 minutes to set.
Remove from the freezer and place 1/2 teaspoon of jam inside each cup.
Pour enough of the chocolate mixture over the jam to cover it completely. Sprinkle with a few dried rose petals (optional).
Return to the freezer for at least 15 minutes until completely hardened. Store in a sealed container in the fridge.
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