Chocolate Christmas stars with nuts and cranberries

1. 1

   Line a 20 x 30cm airtight container/ metal tin with baking parchment, leaving some overhanging the edges, which will act as a handle later on.

2. 2

   Bring a pan of water to the boil over a high heat.

3. 3

   Place the chocolate and cream in a large bowl.

4. 4

   Remove the pan from the heat and place the bowl over the pan, making sure that it does not touch the water.

5. 5

   Leave to stand for 10 to 15 minutes, stirring occasionally, until the chocolate mixture has completely melted.

6. 6

   With the bowl still over the pan of water, stir the pistachios, almonds and cranberries into the melted chocolate and mix thoroughly to coat.

7. 7

   Spoon the mixture into the prepared container or tin and level the surface with the back of the spoon.

8. 8

   Cover with cling film and place in the fridge.

9. 9

   Leave for 1 hour or until completely set.

10. 10

    Remove the set chocolate from the container using the overhanging parchment 'handle' and place on a board.

11. 11

    Use a metal star cutter (about 5cm across) to stamp out 12 shapes.

12. 12

    Keep in the fridge until ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.