150 g dark cooking chocolate
1 tsp sunflower spread
15 large Parma Violet sweets
Crystalised violet petals
(if you have Violet Liqueur add a couple of drops too)
Melt the chocolate and stir in the tsp of sunflower spread.
Crush the Parma Violets and add 2/3 of them to the chocolate and mix.
Put the chocolate into small paper cases and decorate with the remaining crushed Parma Violets and crystlized violet petals.
Allow to cool until solid.
