About this recipe:These look hard to do, but are quite easy with a fair bit of patience. Small chocolate cases, filled with swirled chocolate and cointreau cream. Serve with a glass of the liqueur at the end of a special meal. If you can find them, you can buy the chocolate cases instead of making your own!
115g plain chocolate, broken into small squares
icing sugar for dusting
For the filling
65g plain chocolate
25g unsalted butter
60ml double cream, whipped
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Method Prep:10min › Cook:5min › Ready in:15min
Put chocolate into a heatproof bowl, set the bowl over a pan of barely simmering water, heat gently until chocolate has melted.
Using a small clean paintbrush, brush the insides of 14 petits fours paper cases with a thin coating of melted chocolate, leave to set completely, then repeat three or four times. When the last layer is set, carefully peel off paper cases.
To make the filling: Melt the chocolate and butter in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat, then, when cool (but still liquid) stir in the Cointreau and fold in the double cream.
Chill mixture in refrigerator until firm, then pipe into chocolate cases and dust with icing sugar.