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Name: Coffee And Brandy Cups
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 50 ml Double cream; (2fl oz); 2 ts Espresso coffee; Cocoa powder; to dust; 175 g Plain chocolate; (6oz); 1 tb Brandy; 20 Mini foil petit four cases; 75 g White chocolate; (3oz)

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INGREDIENTS

50 ml Double cream; (2fl oz)
2 ts Espresso coffee
Cocoa powder; to dust
175 g Plain chocolate; (6oz)
1 tb Brandy
20 Mini foil petit four cases
75 g White chocolate; (3oz)

Servings

INSTRUCTIONS

Break 125g (4oz) of the chocolate into a bowl and melt over a pan of gently simmering water. Rest 20 foil cases on a tray. Spoon a little chocolate into a case and spread evenly over the base and around the sides, using the back of a teaspoon. Invert onto a greaseproof paper lined tray. Coat the remaining cases in the same way and leave in a cool place to set. Turn the set cases the right way up. For the filing, break up the white chocolate and place in a small saucepan with the cream. Heat gently until the chocolate is melted. Remove from the heat and beat until you have a smooth and glossy mixture. Spoon the white chocolate mix into the cases to half fill (you will have some white chocolate mix left over, cover and put to one side). Break the rest of the plain chocolate into a small bowl and melt over a pan of gently simmering water. Mix the coffee with 1 tbsp hot water and add to the melted chocolate with the brandy and stir until smooth. Spoon over the white chocholate onto each cup. Dust with cocoa, keep cool until ready to serve.

NOTES

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Coffee And Brandy Cups

50 ml Double cream; (2fl oz)
2 ts Espresso coffee
 Cocoa powder; to dust
175 g Plain chocolate; (6oz)
1 tb Brandy
20 Mini foil petit four cases
75 g White chocolate; (3oz)

Break 125g (4oz) of the chocolate into a bowl and melt over a pan of  gently simmering water.    Rest 20 foil cases on a tray. Spoon a little chocolate into a case and  spread evenly over the base and around the sides, using the back of a  teaspoon. Invert onto a greaseproof paper lined tray. Coat the  remaining cases in the same way and leave in a cool place to set.  Turn the set cases the right way up.    For the filing, break up the white chocolate and place in a small  saucepan with the cream. Heat gently until the chocolate is melted.  Remove from the heat and beat until you have a smooth and glossy  mixture.    Spoon the white chocolate mix into the cases to half fill (you will  have some white chocolate mix left over, cover and put to one side).  Break the rest of the plain chocolate into a small bowl and melt over  a pan of gently simmering water. Mix the coffee with 1 tbsp hot water  and add to the melted chocolate with the brandy and stir until smooth.    Spoon over the white chocholate onto each cup. Dust with cocoa, keep  cool until ready to serve.

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 1 servings

Calories: 24
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.6mg		0 %
Potassium 24.3mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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