Redwood Cellars

Ingredients:
200 mls cream
50g unsalted butter
1/4 cup REDWOOD MOCHA CREAM LIQUEUR (alternatively try REDWOOD NEW ZEALAND, CHOCOMINT, or BUTTERSCOTCH CREAM LIQUEURS)
450g dark chocolate pieces
250g melted dark chocolate for coating
250g melted white chocolate for coating
*to decorate for Christmas, use raspberry licorice (or other red sweet) & mint leaf lollies (or other green sweet)

Method:
1.) Melt butter in cream, turn off heat and allow to cool slightly.
2.) Mix in REDWOOD MOCHA (or other flavour) CREAM LIQUEUR, and stir in all the dark chocolate pieces until smooth.
3.) Refrigerate until firm enough to roll into small balls (usually overnight), form into small balls and chill again.
4.) Dip or use teaspoon to coat the balls in melted dark chocolate, leaving a hole on top. Refrigerate until solid.
5.) Use teaspoon to put a small amount of white chocolate in the uncoated hole – allow to dribble down the sides. *To decorate for Christmas, use red licorice to make three small holly berries and the green mint lollies to make holly leaves to decorate the top (the white chocolate part). When complete, they look like little Christmas puddings and taste delicious. Makes 30-36.
Thanks to Melanie Baanders for submitting this recipe.