A perfect finale to a special meal to nibble with a cup of espresso coffee.


Makes 24-30 

  • 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. 


  1. Melt the chocolate until smooth in a very low oven or in a Pyrex bowl se over a saucepan of simmering water.
  2. Put 2 paper cases together and spread melted chocolate evenly over the inside of the paper case with the back of a teaspoon.
  3. 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.
  4. 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!). 
  5. Meanwhile, to make the ganache, put the cream in a heavy-bottomed, preferably stainless-steel saucepan and bring it almost to the boil.
  6. Remove from the heat and add the chopped chocolate. With a wooden spoon, stir the chocolate into the cream until it is completely melted.
  7. 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. 
  8. Using a piping bag with a 1cm (1/2 inch) star nozzle, pipe a rosette of the ganache into the peeled chocolate cases.
  9. Decorate each one with a little crushed praline, a crystallized violet leaf or a dusting of unsweetened cocoa powder.