Mini Chocolate Cups
- 4 1/2 ounces [128 g] white chocolate pieces
- 24 whole Brazil nuts, to decorate
Filling
- 4 tablespoons [60 mL] heavy cream [35%]
- 2 ounces [60 g] white chocolate pieces
- 2 teaspoons [10 mL] instant coffee
- 1 teaspoon [5 mL] water
- 2 teaspoons [10 mL] Coffee Liqueur
|
Mini Chocolate Cups
- Line a cookie sheet with wax paper.
- Melt white chocolate pieces into the upper part of a double boiler.
- Brush outside bottom and sides of tiny al foil cups, with a thin coat of melted white chocolate.
- Arrange cups, upside-down, onto lined cookie sheet.
- Refrigerate until hard.
- Brush outside of chocolate cups with a second coat melted white chocolate.
- Again, arrange cups, upside-down, onto lined cookie sheet.
- Refrigerate until hard.
- Remove tiny al foil cups.
- Prepare filling.
- Fill hardened chocolate cups with filling.
- Decorate with Brazil nuts.
- Refrigerate until set.
Filling
- Into a small saucepan, bring cream to a boil.
- Stir in white chocolate pieces; remove from heat.
- Cover and let stand until completely melted.
- Meanwhile, dissolve instant coffee into water; set aside.
- Stir Coffee Liqueur and dissolved instant coffee into white chocolate mixture, until smooth.
|
