When is a Ferrero Rocher not a Ferrero Rocher?
When you take Regal Ice and a few hours of your life to turn it into the tastiest Brussel Sprout you will ever eat. Take a small blob of light green and squash onto the chocolate. This is the centre of your sprout.
Mush together two shades of green icing until almost-blended. The incomplete mix of colours will give a little realism to the leaves.
Flatten out- use a little icing sugar to prevent it from sticking to the surface. You can ‘polish’ off the sugar with a firm hand after.
Flatten out the icing to form a leaf and pinch one end together.
Wrap the leaf around the chocolate, keeping the green centre at the top.
Repeat with several leaves until all the chocolate is covered. Use a knife, or even fingers, to indent the central section with other ‘leaves’.
Leave to dry overnight.
Repeat until you
are bored have enough to cover the top of your Christmas cake.