Cointreau chocolate colettes
20 minutes
Small chocolate cases, filled with swirled chocolate and cointreau cream, these make indulgent treats. Serve with a glass of the liqueur at the end of a special meal. As a variation: you could also use store bought brandy cases and top with orange rind and dark chocolate shavings.
1 person made this
Ingredients
Serves: 14
- 115g dark chocolate, broken into small squares
- icing sugar for dusting
- for the filling
- 65g dark chocolate
- 25g unsalted butter
- 30ml cointreau
- 60ml double cream, whipped
Directions
Preparation:10min ›
Cook:5min ›
Extra time:5min ›
Ready in:20min
- 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 petite four 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.
