These pretty little cups look so gorgeous lined up in a row, your guests will not be able to resist sampling one or two, or three or four..
Ingredients – cases – makes 20
60g milk cooking chocolate
20 mini foil cups
Ingredients – filling
1 egg yolk
1/3 cup icing sugar
50g dark cooking chocolate
125g milk cooking chocolate
1 tsp boiling water
1 tsp thickened cream
crystals for decorating
To make the cases, melt the chocolate in a heat proof bowl over a saucepan of simmering water. Set the bowl aside for 5min to allow the chocolate to cool and thicken slightly. Using the back of a teaspoon carefully spread a thin layer of the chocolate into the foil cups. Place in the freezer to set. If there are a few holes in your cups, remove from the freezer after 10min and add another thin layer of chocolate to patch them up return to the freezer and store there until ready for the filling.
To make the filling place the egg yolk and sugar in a heat proof bowl over a saucepan of simmering water and stir constantly until they combine and thicken then remove from the heat and set aside to cool slightly.
In a medium sized bowl beat the butter until soft then gradually beat in the egg mixture.
Melt the remaining chocolates in a heat proof bowl over a saucepan of simmering water, set aside to cool slightly. Once cooled add to the egg mixture and beat to combine, then beat in the cream and water. Place in the fridge for 5min to cool and thicken slightly.
Place the mixture in a piping bag and pipe into the prepared chocolate cups. Top with the edible crystals then return to the fridge until ready to serve. Can be stored in an airtight container in the fridge for up to 2 weeks.