150 ml whipping cream
30 ml/2 tbsp chocolate hazelnut (filbert) spread
15 ml/1 tbsp brandy, sherry, rum or whisky
6 ready-made chocolate cases
Toasted chopped hazelnuts or halved glace (candied) cherries, to
decorate
Method:
Whip the cream and fold in the chocolate
spread and alcohol. Spoon into the chocolate cases and swirl the tops
with a teaspoon. Sprinkle with chopped nuts or top with half a glace
cherry. Chill until ready to serve.