Chocolate rum spoons

Method

1 Heat the cream in a small pan to just below boiling point. Remove from the heat and stir in the plain chocolate until melted. Pour into a bowl and gently stir in the golden rum. Leave to cool in the fridge until set.

2 Using a melon baller, or a teaspoon, make little balls of mixture and place on teaspoons (or fill the bowl of each teaspoon with the mixture as neatly as possible before it sets, and place on the tray). Allow to set in the fridge for another hour, and then cover loosely with clingfilm until ready to serve. Sprinkle with chopped pistachio nuts.

Photographs Peter Cassidy; food styling Sunil Vijayakar; recipes Mitzie Wilson