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PrintCHOCOLATE CUPS
Makes :
25 Pieces
Preparation Time :
Cooking Time :
Preparation Method :
- Divide chocolate between 25 small foil cases, spread evenly over sides and bases of cases; refrigerate until set.
- Combine yolk and icing sugar in medium heatproof bowl, stir over pan of simmering water until slightly thickened; cool.
- Beat butter in small bowl until smooth, add egg mixture, cooled 125 grams of chocolate, liqueur with combined coffee and water, beat until combined; refrigerate about 30 minutes or until firm.
- Spoon mixture into piping bag fitted with a small fluted tube. Pipe filling into chocolate cases; refrigerate 30 minutes. Peel away foil cases before serving.
INGREDIENTS
- 300 grams dark chocolate, melted
- 1 egg yolk
- 50 grams icing sugar mixture
- 50 grams butter
- 1 teaspoon Kahlua or Tia Maria
- 1 teaspoon dry instant coffee
- 1 teaspoon hot water
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