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.
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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.