Break half of the milk chocolate in to a measuring jug and place in a pan of boiling water until it melts.

Place the chocolates in to moulds, filling them half full with chocolate. I used rounded ice cube moulds.

To make little craters in the chocolates, I pushed round beads in to the center of each bead and then left the chocolates to set, I then removed the beads.

Fill each crater with brandy.

Melt down the remaining chocolate and then fill the remainder of the moulds with chocolate and leave to set. The best way to place the chocolate on, without disturbing the brandy, is to take a big spoonful and then quickly drop it on top, smooth out carefully and then leave to set.

When the chocolate has set, remove the chocolates from the moulds.

Now melt down the white chocolate and place a spoonful of it on top of each chocolate. Cut small sprigs on angelica and place two on top of each chocolate. Leave to set.

Finish off the chocolates by adding two little, berry-like drops in between the angelica sprigs, using red writing icing. Merry Christmas everyone!