Christmas Crafting: Part Two

Operation Deux: Sweets!

Chocolates and cookies are always welcome this time of year. I find them particularly handy as hostess gifts. This Christmas I tried something new: white chocolate cranberry cups. They’re a little trickier than mounds but the presentation and flavour were well worth the mess.

Here they are in pictures.

First, melt your favourite chocolate over a water bath. My choice: Callebaut. Always.

Second, food process equal parts dried cranberries, raisins and whole almonds.

Third, keep stirring the chocolate until it is nice and smooth. Remove from heat and mix in the cranberry mix.

Fourth, let the mixture sit for a few minutes (I neglected to do this and burned myself!) then scoop it into an icing tube with a wide mouth. This is messy. If you have help, use it. Fill the cups to the brim. Afterwards pat them down a bit to make them level.

Fifth, freeze. (approx 30 mins)

Finally, fill cellophane bags with an assortment of baking and chocolates and…

Enjoy!