Pistachio, Cranberry and Orange Chocolates

These little chocolates are a real cinch to make and so lovely to serve with coffee as a petit fours at the end of a meal, or to give as gifts!

Place the white chocolate pieces into a heatproof bowl. Place over a saucepan of boiling water then turn the heat off under the water and allow the chocolate to melt slowly . Stir the chocolate from time to time as it melts. While it is melting, line a 20 by 5cm loaf tin with one piece of parchment paper, allowing the paper to come up the sides of the tin.

When the chocolate has melted, stir in the pistachios, cranberries and grated orange zest. Then pour out in to the lined loaf tin. Leave to cool.

As the white chocolate cools, melt the milk or dark chocolate in the same way. When the white chocolate has almost set (but not completely , or the top layer of chocolate will not adhere to the white chocolate layer), but is still slightly shiny in places pour the milk or dark chocolate over the top to make a second layer. Allow to cool completely, then cut in to approximately 40 squares. Serve from the fridge.