Sara Jayne Stanes

Chocolate Cream Cups

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Chocolate: The Definitive Guide
Chocolate

By Sara Jayne Stanes

Published 1999

  • About

Called cups because this is how the cream is served, although you can use small bowls or ramekins. This can also be used as a filling or spread for cakes, sandwiches, scones etc.

Ingredients

  • 175 g/6½ oz double cream
  • 2 tsp instant coffee (optional)

Method

Bring the cream to the boil and take off the heat. Add the coffee powder (if using). Add the chocolate and allow to melt gently in the hot cream. Cool for 15 minutes, but when still warm beat with an electric whisk until cold.

To serve, fill 4 small coffee cups or demitasse.

Serve with almond or hazelnut macaroons.