| Semi-sweet
chocolate (chopped) |
|
|
6 tbsps |
| White
chocolate (chopped) |
|
|
6 tbsps |
|
To prepare the chocolate cups,
place a bowl over a saucepan of hot water and
melt the chocolate in oil. Keep stirring until
smooth. Spread one layer of chocolate paste evenly
over the inside of double thick baking paper cups.
Refrigerate the cups for a while. Remove the cups
from the refrigerator and spread a second layer
of chocolate. Refrigerate to set. Once the chocolate
layer is fully set carefully peel off the paper
cups.
|
For the filling, bring
cream and coffee to a boil in a saucepan. Stir until
it is blended perfectly. Off the heat, stir in chocolate
until it melts. Place the mixture over low heat
and stir until it begins to bubble. Cool and beat
in the brandy until it thickens.
|
| Spoon into a pastry
bag filled with a large star nozzle and pipe into
chilled chocolate cups. Chill and serve. |
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