Tiny chocolate tiramisu cups

Tiny chocolate TIRAMISU CUPS
20 Item



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.


Related stories