FOR THE WITCHES' HATS
1. Using a bread knife, cut the tops off ice cream cones. Roll the cones in melted dark chocolate until coated, then leave to set on greaseproof paper.
2. When fully dry, gently dip the circular base of the cone in a little more chocolate and press onto a plain chocolate digestive biscuit. Use dabs of melted chocolate to stick white chocolate stars onto the cones. Wrap around a piece of strawberry lace, then use a cut piece of liquorice allsort to create a buckle.
3. Leave in the refrigerator to firm up.
FOR THE BROOMSTICKS
1. Unravel liquorice catherine wheels and with kitchen scissors, cut into thin 4-5cm strips. Place over the end of a chocolate Mikado milk chocolate stick, then tie them in place with one long liquorice strip.