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efrigerate for 15 minutes or until firm enough to
shape.
Line a large tray with baking paper and place
almonds and cocoa in separate shallow bowls.
Using your hands and working quickly, roll the
chocolate mixture into 3cm balls and place on the
tray. Roll half the balls in almonds to coat, then
dust the other half with cocoa. Store in an airtight
container in the fridge.
*(Pack in a pretty box lined with baking paper and
tie up with a big christmassy ribbon for a special
gift too!)
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Festive Savoury Tartlets
Ingredients
2-3 tbs chilli jam
12 mini pastry tartlet shells
150g soft, herbed goats' cheese
12 cherry tomatoes, sliced
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12 small basil leaves, to serve
Method
Place a small amount of chilli jam in the base of
each tart shell. Cover with goats' cheese,
spreading smoothly with a palette knife. Place
one or two slices of tomato on top, sprinkle with
sea salt and black pepper and garnish with a basil
leaf. (Serve soon after making or the pastry will
soften.)
* These mini pastry tartlet shells are wonderful to
have on hand for Christmas drinks. Other fillings
could include caramelised onion and goats'
cheese; a soft chicken liver pate; or simply pesto.
They are also great served sweet with either
mincemeat or lemon curd.
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