Ingredients

• 225 g / 8 oz - dark chocolate
• 225 g / 8 oz - plain or chocolate cake
• 2 tbsp - apricot jam
• 150 ml / 1.5 pint / 2/3 cup - double (heavy) cream
• 1 tbsp - maple syrup
• 100 gms. / 3.5 oz - prepared fresh fruit, such as small strawberries, raspberries, kiwi fruit or redcurrants

How to Make Chocolate Boxes

• Melt the dark chocolate and spread it evenly over a large sheet of baking parchment.
• Leave to harden in a cool room.
• When just set, cut the chocolate into 5 cm / 2 inch squares and remove from the paper.
• Make sure that your hands are as cool as possible and handle the chocolates as little as possible.
• Cut the cake into two 5 cm / 2 inch cubes, then cut each cube into half.
• Warm the apricot jam and brush it over the sides of the cake cubes.
• Carefully press a chocolate square into each side of the cake cube to give four chocolate boxes with cake at the bottom.
• Leave to chill for 20 minutes.
• Whip the (double) heavy cream with the maple syrup until just holding its shape.
• Spoon or pipe a little of the mixture into each chocolate box.
• Decorate the top of each box with the prepared fruit.
• If liked, the fruit can be partially dipped into melted chocolate and allowed to harden before putting into the boxes.