Chocolate Souffle Cups

To make 12 edible chocolate cups, use 500 g plain chocolate. Make the cups in cases with straight, almost upright sides, such as plastic drinking cups or muffin cases. Chill, then fill with soufflé mixture once set.

1. Tape double-thick bands of baking parchment around the set cases, leaving a collar of 2-4 cm. Place on a baking tray and fill with 1 quantity white chocolate soufflé. Chill until set.

   

2. Before removing the paper, sift cocoa powder over the individual soufflés. Decorate with piped whipped cream and hazelnuts dipped in caramel.