Name: Chocolate cases with mascarpone and berries
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 16 x 2.5cm paper cases cooking-oil spray; cooking-oil spray; 100 gram dark chocolate melts, melted; 1/2 cup (140g) mascarpone; 1 tablespoon orange-flavoured liqueur; 100 gram fresh raspberries; 100 gram fresh blueberries

Ingredients

16 x 2.5cm paper cases cooking-oil spray

cooking-oil spray

100 gram dark chocolate melts, melted

1/2 cup (140g) mascarpone

1 tablespoon orange-flavoured liqueur

100 gram fresh raspberries

100 gram fresh blueberries

Method

1.Lightly spray paper cases with oil. Using a small, clean brush, paint melted chocolate thickly inside each case. Place cases on a tray; chill for about 5 minutes or until chocolate sets. Carefully peel away cases; discard.

2.Meanwhile, in a small bowl, combine mascarpone and liqueur. Place about 1 teaspoon of mascarpone mixture in each chocolate case; top with berries. Serve.

We used Grand Marnier in this recipe, but you can use Cointreau or any other orange-flavoured liqueur, if you prefer. You need a small, new paintbrush for this recipe. Paper cases can be found in confectionery stores and some supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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