A perfect finale to a special meal to nibble with a cup of espresso coffee.
- 110g (4oz) chocolate (we use a dark 62% chocolate)
- 24-30 sweet paper cases or best-quality mini chocolate cases
- Chocolate Ganache
- 150ml (5fl oz) cream
- 110g (4oz) best-quality dark chocolate, chopped
- 1/4 – 1/2 tablespoon rum or orange liqueur
- Crushed praline
- Crystallised violets or unsweetened cocoa powder
- First make the chocolate cases.
- Melt the chocolate until smooth in a very low oven or in a Pyrex bowl se over a saucepan of simmering water.
- Put 2 paper cases together and spread melted chocolate evenly over the inside of the paper case with the back of a teaspoon.
- Check that there are no 'see through' patches when you hold them up to the light. If there are, spread a little more chocolate in that area. Stand the paper cases in deep mini muffin tins to keep the sides upright.
- Chill until they set hard, then carefully peel the paper off the cases (it's a good idea to do a few extra cases to allow for accidents!).
- Meanwhile, to make the ganache, put the cream in a heavy-bottomed, preferably stainless-steel saucepan and bring it almost to the boil.
- Remove from the heat and add the chopped chocolate. With a wooden spoon, stir the chocolate into the cream until it is completely melted.
- Transfer the chocolate cream to the bowl of a food mixer and allow it to cool to room temperature. Add the liqueur and whisk until it is just stiff enough to pipe, but it should be softish.
- Using a piping bag with a 1cm (1/2 inch) star nozzle, pipe a rosette of the ganache into the peeled chocolate cases.
- Decorate each one with a little crushed praline, a crystallized violet leaf or a dusting of unsweetened cocoa powder.