1 heat the cream in a pan over a medium heat, stirring from time to time to prevent it scorching on the bottom, taking it off the heat just before it comes to the boil. add the chocolate and butter and stir with a wooden spoon until both have melted. mix in the brandy and beat for a minute until smooth and glossy. chill for 45 mins until slightly stiffened. 2 lay 30 small foil chocolate cases out on a baking sheet. give the mixture a good stir again, then spoon into a piping bag fitted with a star nozzle. pipe the mixture in a swirling motion into the foil cases, lifting the nozzle up at the very end to create a peak. will keep in an airtight container for up to two weeks. these don’t need to be refrigerated, but are very good when cold, so can be chilled for 15 mins before serving, if you like. rum balls