5 (1 oz) squares semi-sweet chocolate broken in pieces
1 tsp sunflower oil
Filling-
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)
Instructions
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.
Serving
Suggestions
Store in refrigerator. Use within 2 to 3 days.
Originally Submitted
12/12/2010
0 Out of 5 from
0 reviews
You can add this Brandy Coffee Cups recipe to your own private DesktopCookbook.