5 (1 oz) squares semi-sweet chocolate broken in pieces
1 tsp sunflower oil
2/3 c. whipping cream
1 Tbsp instant coffee granules
6 (1 oz) squares white chocolate, broken in smallpieces
2 tsp brandy , Carolans, Irish Cream, Tia Maria or Kahlua
(there seems to be twice as much filling as required)
To make cholcolate cups, put chocolate and oil in a bowl set over a pan of hot water. Let stand until melted, then stir until smooth.
Spread melted chocolate evenly over inside of 20 double thickness of petit four cups. Chill until set. Remelt chocolate, if necessary. Spread a second layer of chocolate in cups. Chill until completely set. Carefully remove paper cups.
To make filling, in a saucepan, heat whipping cream and coffee granules to boiling point, stirring until coffee has dissolved; remove from heat. Add white chocolate and stir until smooth. Return to low heat and stir until mixture begins to bubble. Gradually stir in brandy; cool.
Beat chocolate cream until thick. Spoon into a pastry bag fitted with a large star nozzle and pipe into chocolate cups.
Store in refrigerator. Use within 2 to 3 days.
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You can add this Brandy Coffee Cups recipe to your own private DesktopCookbook.