Filled chocolate cups

Makes 20
Preparation time, approx. 60 minutes

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1 Melt the icing as instructed on the packet. Cut the sachet open and pour some of the icing into an aluminium cup cake case or into two paper cases (double thickness). Rotate at a slight angle until the inside of the entire case is covered with icing. Pour any excess icing into the next case. Place the covered cases upside down on grease-proof paper to drip dry. Lift and replace often to prevent them from sticking. Continue until all the icing has been used up. Place in the refrigerator to set.

2 For the mousse, melt the chocolate in a bowl over a hot bain marie. Whip the cream until it is stiff. Allow the chocolate to cool a little. Fold into the cream. Place the mixture into a piping bag with a serrated nozzle.

3 Carefully remove the chocolate cups from the cupcake cases. Pipe the mousse into the cup. Decorate with sugar flowers as required. Keep cool until ready to serve.

HINT. Instead of making your own chocolate cups, which requires a certain amount of dexterity and patience, you can purchase ready-made chocolate cups from specialist outlets.

Information

1 sachet of dark cake icing
20 aluminium cupcake cases or 40 paper cases

THE MOUSSE:
100 g white chocolate
0.75 dl full cream

Sugar flowers as required for decoration



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