An eye-catching dessert that isn’t as tricky to make as it looks. For ice cream fans, omit the whipped cream and fill with a scoop of strawberry or vanilla ice cream and top generously with the berries.
Serves 2
Preparation time: 15 minutes
Chilling time: 1-2 hours
Finishing time: 15 minutes
Ingredients
- 65 g (21/2 oz) good quality white cooking chocolate
- Few drops edible pink food colouring
- 100 ml (31/2 fl oz) double cream
- 1 tablespoon white rum, grand marnier or other favourite liqueur
- 1 tablespoon icing sugar, plus extra sifted sugar to decorate
- 50 g (2 oz) raspberries
- 50 g (2 oz) small strawberries, halved or quartered depending on size
- 50 g (2 oz) blueberries
- Little sifted icing sugar, optional
Method
1) Break the chocolate into pieces and melt in bowl set over a small saucepan of gently simmering water. Cut two squares of non-stick baking paper about 15 cm (6 inches) across.
2) Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife to give a marbled effect. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least 1 hour.
3) When the chocolate if firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. Set each chocolate cup on a plate.
4) Whip the cream until just holding its shape, flavour with the liqueur and sugar then fold in the fruit. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar if liked and refrigerate. Serve within 1 hour of finishing.
Tip
These cups can also be made with a mix of dark and white melted chocolate or all dark chocolate if preferred.
