225 g (8 oz) plain chocolate
15 ml (1 tbsp) strong black coffee
30 ml (2 tbsp) single cream
450 g (2 oz) butter
2 egg yolks
10 - 15 ml (2 - 3 tsp) dark rum (or brandy, sherry, Cointreau or maraschino)
small pieces of nuts, cherries, or crystallized flowers
15 ml (1 tbsp) strong black coffee
30 ml (2 tbsp) single cream
450 g (2 oz) butter
2 egg yolks
10 - 15 ml (2 - 3 tsp) dark rum (or brandy, sherry, Cointreau or maraschino)
small pieces of nuts, cherries, or crystallized flowers
method
1. Melt half the chocolate. Use double layers of paper petit fours cases, or preferably single foil petit fours cases. Spoon a little chocolate into each case. With the handle of a teaspoon, spread evenly around the base and sides of each case.
2. Turn upside down on to a tray lined with non-stick or waxed paper and leave to set in a cool place.
3. Melt the remaining chocolate in a bowl over a pan of hot water. Add the coffee and cream and stir.
4. Remove from the heat. Dice the butter. Beat into the chocolate mixture a little at a time.
5. Beat in the egg yolks and rum. Leave in a cool place until thick.
6. Carefully peel the cases away from the chocolate. Using a piping bag fitted with a star nozzle, pipe the filling into each case.
7. Top with the decorations of your choice and put in clean paper cases, or a decorative box.
2. Turn upside down on to a tray lined with non-stick or waxed paper and leave to set in a cool place.
3. Melt the remaining chocolate in a bowl over a pan of hot water. Add the coffee and cream and stir.
4. Remove from the heat. Dice the butter. Beat into the chocolate mixture a little at a time.
5. Beat in the egg yolks and rum. Leave in a cool place until thick.
6. Carefully peel the cases away from the chocolate. Using a piping bag fitted with a star nozzle, pipe the filling into each case.
7. Top with the decorations of your choice and put in clean paper cases, or a decorative box.
serving amount
makes approx. 16
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