Christmas pudding chocolate coins

• dark chocolate↗200g g

  (or milk chocolate if you prefer), chopped

• white chocolate↗100g g

  chopped

• skewer1
• glazed cherries↗6

  cut into small pieces (or use festive sprinkles)

Step-by-step instructions

1. 1

   Line a baking tray or sheet with parchment paper. Using a cookie cutter or a cup of 5 cm diameter, mark 10‑12 circles on the paper, then flip it over.

2. 2

   Melt the dark chocolate in a heat‑proof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Or melt it in the microwave in short 20‑second intervals. Remove from heat and let it cool slightly.

3. 3

   Pour the dark chocolate into the circle molds and smooth flat with the back of a spoon. Each circle should be about 5 mm thick. Let it cool completely.

4. 4

   Melt the white chocolate the same way as the dark one and let it cool slightly. Using teaspoons, dot the white chocolate onto the upper half of the dark circles. Use a toothpick to spread it over the top half of each circle, then gently push toward the centre, creating “drops”.

5. 5

   Garnish with two‑three pieces of glazed cherries on top. Let cool. Store for a week in an airtight container in a cool place.