Monday, February 3, 2014

Chocolate Brandy Cups


Chocolate Brandy Cups

Sometimes large desserts are far too much when you make a heavy meal.  I like to to be inspired by petite fours in restaurants and make small bite sized mouthfuls to offer a little sweetness after a meal.

Chocolate Brandy Cups















Ingredients


  • 185 grams dark compound cooking chocolate, chopped
  • 60 grams copha, chopped
  • 1 tablespoon brandy
  • 150ml thickened cream, softly whipped


Place chocolate and copra in a small, heavy-based saucepan; stir occasionally over low heat melted and smooth.  Cool for five minutes.

Using a teaspoon, drizzle a small amount of chocolate into each of about 30 foil confectionary cases; spread evenly over base and sides of case.  Stand until set.

Repeat the process 2 or 3 times to build up a thick chocolate cup.  Stand until set between each coating.

Re-melt remaining chocolate mixture; cool to room temperature.  Stir brandy.  Stir in brandy, then whipped cream.  Pipe mixture through piping bag fitted with a large star tube into chocolate cups.  Chill until set.

Keep refrigerated until ready to serve.

Cocinar, comer y ser feliz!
Leticia

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