Strawberry Kisses and Salted Caramel Cups

I've always said if I ever open my own shop (unlikely) it would be a chocolate shop. I am obsessed and love making all sorts of little chocolates (see here), it just fits with me more than baking. These strawberry kisses and salted caramel cups are perfect for Valentine's Day because they look like you've been really thoughtful and made loads of effort, whilst also costing a fraction of what a fancy box of Thorntons etc would cost. This recipe will take more than one day (about 40 minutes day one, then an hour day two) so I've posted it up early for you so you can get cracking!

Strawberry Kisses

• 100g milk chocolate
• 100g dark chocolate 
• 25g butter
• 5 tablespoons double cream
• 1 teaspoon of strawberry flavouring

 (Makes 12)

Arrange 12 petit-four cases on a tray. Melt a third the milk chocolate either in a heatproof bowl over water, or in the microwave. Spoon a little bit into the first case and, using a pastry brush, paint the insides of the cases so they are covered in a thin layer of chocolate. Repeat for all 12 and then leave in the fridge to set (roughly 10-15 minutes). Repeat twice more and chill overnight. Then, very carefully, peel away the cases.

Put the dark chocolate and butter in a heatproof bowl and set aside. Heat the cream in a small pan until boiling then remove from the heat and pour over the chocolate and butter. Place this bowl over boiling water then stir until combined. Leave to chill at room temperature - this normally takes half and hour and I find it helpful to take it out the hot bowl and put in a sundae (or other glass) dish.

When cool whisk hard (I used an aerolatte) until light and fluffy. Stir in the strawberry flavouring and taste. Scoop the mix into a piping bag and pipe a swirl in each case.

Salted Caramel Cups

• 100g dark chocolate
• 60g caster sugar
• 40ml double cream
• 15g unsalted butter
• Sea salt
• Crystalised sugar to decorate (optional)

 (Makes 12)

Arrange 12 petit-four cases on a tray. Melt a third of the dark chocolate either in a heatproof bowl over water, or in the microwave. Spoon a little bit into the first case and, using a pastry brush, paint the insides of the cases so they are covered in a thin layer of chocolate. Repeat for all 12 and then leave in the fridge to set (roughly 10-15 minutes). Repeat twice more and chill overnight. Then, very carefully, peel away the cases.

In a small pan, add 1 tablespoon of water to the 60g caster sugar and stir on a medium heat until dissolved. The sugar will then form lumps and eventually melt into an amber syrup. Quickly take off the heat as it's so easy to burn the sugar (it took me five attempts to get this right). Stir in the cream, then add the butter and a good few twists of the sea salt grinder. Stir until combined and taste - add more salt if you want.

Spoon into the chocolate cases and leave to cool (if you can resist them). Then sprinkle on your decoration.