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Chocolate rum spoons

These spoonfuls of rum-flavoured ganache are a rich treat.

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Calories	100
Total Fat	7g
Saturated Fat	5g
Total Carbohydrate	--
Sugars	--

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Serves: 20

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Total Time: 20

Prep Time: 20

Ingredients

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225 ml double cream
350 gram(s) plain chocolate (50 per cent cocoa solids)
3 tablespoon(s) golden rum
25 gram(s) shelled pistachio nuts, chopped

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.
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