Maraschino Choc Truffle Cups.

Yum!
bases:
100-150g plain chocolate cake flavouring, melted.
filling:
142ml Double cream
100g bar plain chocolate
8-10 maraschino cherries
paper sweet/mini cupcake cases
piping bag, or plastic bag with corner cut

1
brush the inside of cases with chocolate cake covering
chill the cases for a bit, to make sure chocolate is firm
remove from fridge and peel off peper cases.
2
bring the cream to the boil
remove from heat & add plain chocolate
stir until chocolate dissolves, and wait for it to thicken, stirring every so often
when cooled, chill in fridge till firm enough to pipe
3
cut cherries into small pieces, pat dry with tea towel
keep single piece for every cup you've made, and scatter the rest at bottom of cups.
4
pipe from bag into chocolate cases, top with cherry peice.

will keep for 4 days in cool place.