Strawberry petits fours

Method

1. Line a baking sheet with some baking paper.

2. Put the chocolate and Cointreau or other liqueur into a bowl and melt in the microwave on a low-ish power for short bursts – it’s easy to overwork dark chocolate. You can melt the chocolate in a bowl over a pan of simmering water. Either way, don’t stir!

3. As soon as the chocolate has melted, start to dip the strawberries. The trick to a posh-looking petit four is to have no bald patches and no drips, so carefully dip and rotate the fruit. Once it’s been coated two-thirds of the way up (you want to see some red), pull it out of the chocolate and let it drip. Hold it upside-down for a few seconds before transferring it to the tray with the baking paper. Repeat with the rest and leave to set in a cool place – not the fridge.

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