Mix the Amarula and glucose together in a small saucepan

Heat until warm, on a medium temperature setting

Reduce the heat to the lowest setting and add the chocolate

Mix until smooth and use while soft

Place a spoonful of the tempered chocolate into the mould and drag it up the sides

Place in the fridge and leave to set

Spoon or pipe some of the Amarula filling into the centre of the chocolate mould

Cover with chocolate and leave to set before turning out