Ingredients
- 200 g white Lindt chocolate, melted
- 30-45 ml heart-shaped colourful sprinkles
- Edible flowers, to garnish
Method
- Place the spoon mould in a baking tray and pour the melted white chocolate into the mould.
- Top with sprinkles.
- Chill in the fridge for 1 hour or freeze for at least 30 minutes until set. Serve in beautiful glasses garnished with edible flowers, dip into your coffee for a chocolate kick or enjoy as is.
