Baking

Tiny chocolate tiramisu cups

Tiny chocolate TIRAMISU CUPS
20 Item
1H

Ingredients

Method

1.Stir chocolate in a small heatproof bowl over a small saucepan of simmering water until smooth (don’t let water touch base of bowl). Using a paintbrush, paint melted chocolate thickly on inside of the foil cases. Place on a tray. Refrigerate 30 minutes or until set. Reserve leftover chocolate.
2.Gently peel away foil cases from chocolate. Place chocolate cups flat on a bench. Using the pointed end of a skewer, gently push a hole, using a twisting motion, through the centre of the base of each chocolate cup. Re-melt chocolate; paint a second coat, avoiding the holes. Return to tray, refrigerate until set. Reserve remaining chocolate.
3.Re-melt reserved chocolate. Remove chocolate cups from the refrigerator; turn upside-down on a baking paper-lined tray. Dip the end of one skewer into the chocolate, then gently push it through the hole of a cup, ensuring the skewer remains straight. Repeat with remaining skewers and cups. Transfer to refrigerator; allow to set completely.
4.Stir mascarpone and 1 tablespoon of the liqueur in a small bowl until combined. Pour remaining liqueur into a small shallow bowl. Cut cake into 1cm (½-inch) cubes. Dip cubes of cake into liqueur, one at a time, then thread onto the skewer inside each chocolate cup. Stand pops upright in a styrofoam block. Top each cup with a small dollop of the mascarpone mixture and a coffee bean. Just before serving, dust with sifted cocoa.

Store tiramisu cups upright in the refrigerator until ready to serve. They are best made on the day of serving.

Note

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