1/2 cup reduced cream
1/4 cup Chelsea Caster Sugar
125 g milk chocolate, chopped into pieces
1/4 cup each of chopped marshmallows, glacé cherries, toasted almonds
200 g dark chocolate

Place the reduced cream and Chelsea Caster Sugar in a small saucepan. Heat over a low heat, stirring until the sugar dissolves. Increase the heat and bring to the boil, stirring for 10-15 minutes until the mixture turns a caramel colour. Stir through the milk chocolate until smooth.

Leave until mixture reaches room temperature then stir through the marshmallows, cherries and almonds. Refrigerate for approximately 2 hours until it sets enough to mould.

Roll the mixture into even-sized balls and place onto baking paper. Refrigerate for approximately 1 hour until firm.

Melt the dark chocolate in a heat-proof bowl over a saucepan of simmering water and stir until smooth. Remove from heat. Dip the balls into the warm chocolate mixture using a fork and place onto clean baking paper. Refrigerate until set.

Store in an airtight container in the fridge until ready to serve.