Redcurrants with Chocolate

By corlear

Ingredients

• 40 redcurrants
• 83/4 oz 70% cooking chocolate, melted

Details

Servings 10

Preparation

Step 1

1. Use a pair of scissors to cut and separate the redcurrants from the stem, making sure that the redcurrants remain whole and no juice seeps out when they are coated with the chocolate.
2. Dip them into the melted chocolate and place them on a piece of waxed paper.
3. Leave to cool.

Note: If the redcurrants are in the fridge, take them out an hour before you coat them with chocolate, so that the dry off as them come up to room temperature.

Final Steps & Preparation:
1. Depending on the room temperature, it is preferable to keep the redcurrants out of the fridge.
2. They should be eaten within a few hours of being made.