To make 12 tropical fruit cups, you will need:                 

 

• 50g (2oz) sweetened dried pineapple or mango             

• 1 tablespoon of pineapple or orange juice                           

• 100g (4oz) milk chocolate drops 

• 100g (4oz) white chocolate drops                                               

 

1. Put the pineapple or mango onto a chopping board. Using a knife, carefully cut the fruit into tiny pieces.

 

2. Put about a quarter of the chopped fruit on the side. Put the rest into a small bowl and add fruit juice. Stir well.

 

3. Cover the bowl with plastic food wrap. Leave the fruit for half an hour or until it has soaked up the juice.

 

4. Pour about 3cm (1 Tin) of water into a pan. Heat the pan until the water bubbles. Then remove it from the heat.

 

5. Put the milk chocolate drops into a heatproof bowl. Wearing oven gloves, carefully put the bowl into the pan.

 

6. Stir the chocolate with a wooden spoon until it has melted. Lift the bowl out of the pan. Leave it to cool for 3 mins.

 

7. Spread chocolate around the inside of the sweet cases with a tea spoon. Put them into the fridge for 20 mins until firm.

 

8. Spoon some of the soaked fruit into each chocolate case. Each case should be over just half full.

 

9. Melt the white chocolate drops the same way as you melted the milk chocolate drops. Leave to cool for 3 mins.

 

10. Spoon the white chocolate over the fruit, so that it comes to the top of the milk chocolate cases.

 

11. Put a piece of fruit on top of each chocolate. Chill them for half an hour. Then, peel off the sweet cases.

 

12. Put the chocolates in an airtight container. Keep them in the fridge until you are ready to eat them.