White chocolate berry cups

Ingredients

150 g (5 oz) white cooking chocolate, melted
A few drops of pink food colouring
200 ml (7 fl oz) double cream
2 tbsp white rum or orange liqueur
Icing sugar, to taste
100 g (4 oz) each of raspberries, halved strawberries and blueberries

Cut 4 x 15 cm (6 in) squares of baking paper and lay out flat on a board. Divide melted chocolate between squares. Add a drop or two of colouring to each pool of chocolate and spread using a round bladed knife into a wavy edged circle. You should produce a marbled effect. Drape each circle (paper side down) over a tumbler and leave to harden in the fridge for at least an hour. Once firm, remove moulded chocolate from tumblers and set on plates. Carefully pull away paper.

Whip cream until thick, stir in liqueur and sweeten to taste with icing sugar. Fold in fruit. Spoon into chocolate cups.

(Serves 4)

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