These are quick and simple to make (apart from the unmoulding which is slightly fiddly and delicate) so the kids could knock up a batch on Christmas Eve and leave a few out for Santa !
Chocolate Star Snowman Fool
100g plain or milk chocolate
150g marscapone or whipping cream
icing sugar to taste (2-3tbsp)
a squeeze of lemon juice
a drizzle of raspberry syrup
to decorate : a few raisins and goji berries (or just raisins)
Break the chocolate into chunks in a bowl and melt it in the microwave. Pour a spoonful into a star-shaped silicon mould and use a cocktail stick to work it into all the corners.
Turn the mould upside down on a baking sheet and leave to set. Repeat the process with all the other moulds. Place in the fridge to chill for five minutes. One layer may be enough if it is fairly thick but if it looks too fragile (and if you still have melted chocolate left), add a second layer of chocolate and return to the fridge to set again. (You might need to remelt the remaining chocolate in the microwave.)
Now is the delicate part - very gently, ease the silicon mould away from the chocolate.
Be prepared for a couple to break. I broke two out of twelve, which was fine as I needed ten. If there is too much breakage, melt them down and start again.
You should end up with some pretty star-shaped chocolate cases. Keep them in the fridge until you're ready to fill them.
Beat the marscapone with a couple of spoonfuls of icing sugar and a squeeze of lemon juice. Taste and add more icing sugar if needed. I added a drizzle of raspberry and redcurrant syrup too for extra flavour.
Spoon the creamy mixture into the chocolate cases and decorate with the raisins, goji berries and shards of the broken chocolate to create snowman faces.
Keep in the fridge until you're ready to eat them.
This used up half a tub of marscapone that was lurking in the fridge so I'm adding it to this month's #KitchenClearout linky.